Ingredients
CREAMY MEXICAN CASSEROLE
2 cups diced cooked chicken
1/2 pound yellow squash, cut in half moons
2 tablespoons butter
8 ounces cheddar cheese, shredded
1 batch Dottie's Cream of Mushroom Soup for Recipes
5 ounces red enchilada sauce
2 green onions, chopped
Directions
Put the chicken in a greased 2-quart casserole or baking dish. Sauté the squash in butter until tender-crisp; add to the chicken along with half of the cheese. Stir to combine. Mix the mushroom soup and enchilada sauce and blend into the chicken mixture. Season with salt to taste; sprinkle the remaining cheese over the casserole. Bake at 350º 30 minutes or until hot and bubbly. Top with the green onions.
CREAMY MEXICAN CASSEROLE
2 cups diced cooked chicken
1/2 pound yellow squash, cut in half moons
2 tablespoons butter
8 ounces cheddar cheese, shredded
1 batch Dottie's Cream of Mushroom Soup for Recipes
5 ounces red enchilada sauce
2 green onions, chopped
Directions
Put the chicken in a greased 2-quart casserole or baking dish. Sauté the squash in butter until tender-crisp; add to the chicken along with half of the cheese. Stir to combine. Mix the mushroom soup and enchilada sauce and blend into the chicken mixture. Season with salt to taste; sprinkle the remaining cheese over the casserole. Bake at 350º 30 minutes or until hot and bubbly. Top with the green onions.
RSS Feed
