Ingredients for casserole:

3-4 cups cooked, shredded chicken (1 large rotisserie chicken)

2 cups homemade cream of chicken soup or 2 cans cream of chicken soup

1/2 cup milk

1 cup sour cream

4 oz (1/2 package) cream cheese

1/2 cup diced fresh roasted green chilies or 10oz. canned green chiles

1 cup green chili enchilada sauce

1/2 cup green onions, chopped

2 cups grated cheese ( Colby Jack, Monterey Jack, Cheddar or combination)

Ingredients for homemade Cream of Chicken Soup

1 1/2 cups chicken broth

1 cup milk, divided

1/3 cup flour

Salt, pepper or seasons like garlic salt to taste


Make cream of chicken soup. In a medium saucepan, combine chicken broth and 1/2 cup milk. Bring to a boil. In a small bowl whisk together flour, 1/2 cup milk and seasonings until thickened. (To avoid lumps, sprinkle flour into milk slowly and whisk briskly.) Pour flour mixture into the saucepan with broth mixture and cook over low heat, whisking often. Continue to simmer and stir for 10 minutes. Note: If you choose to use canned cream of chicken soup, heat in medium saucepan. Place shredded chicken on bottom of 9" X 13" baking dish. To the cream of chicken soup, 1/2 cup milk, sour cream, cream cheese, green chilies, enchilada sauce and green onion. Mix to combine, and cook for 2-3 minutes. Pour over the chicken. Top with the shredded cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve over cooked rice.