Creamy Chicken Casserole

By Patlynn

casserole

Ingredients

• 1 (3 1/2 pound) broiler-fryer
• 1 quart water
• 1 teaspoon olive oil
• 1 pound skinned and boned chicken breasts, cut into bite-size pieces
• 1 (16-ounce) jar chunky salsa, divided
• 3 cups (12 ounces) shredded Monterey Jack cheese, divided
• 1 (15-ounce) container ricotta cheese
• 1 (4.5 ounce) can chopped green chiles
• 1 large egg
• 1/3 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 1 (10.5 ounce) package flour tortillas
• Sour cream

Details

Servings 6

Preparation

Step 1

1. Combine first 5 ingredients in a large Dutch oven; bring to a boil. REduce heat, and simmer; uncovered, 1 hour or until tender. Remove the chicken, and cool slightly.

2. Skin and bone chicken; cut chicken into bite-size pieces. Combine chicken, chicken soup, and next 3 ingredients, stirring well.

3. Place half of crushed crackers in a lightly greased 11- 7- inch baking dish; spoon chicken mixture over crackers. Top the chicken mixtre with remaining crackers, and drizzle with butter.

4. Bake, uncovered, at 325 degrees for 35 minutes of until casserole is lightly browned.