Garlicky Chicken Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I found this in the Gooseberry Patch Best-Ever Casseroles cookbook and I am posting for safekeeping. It was originally submitted by Shellye McDaniel of Texarkana, TX and she describes it as a low-carb variation of the chicken enchilada casserole...minus the tortillas! I will adjust cooking times and methods after I make it. Ingredients:
1/2 cup onion, chopped |
2 garlic cloves, pressed |
2 tablespoons olive oil |
2 (12 ounce) cans chicken, drained (or use cooked and shredded chicken, probably about 2 large breasts) |
10 3/4 ounces cream of mushroom soup |
10 ounces rotel, drained |
4 -6 tablespoons whipping cream |
1/2 cup shredded cheddar cheese |
salt and pepper |
shredded cheddar cheese (garnish) |
sour cream (garnish) |
Directions:
1. Preheat oven to 350.
2. In a skillet over medium heat, saute onion and garlic in oil until onion is translucent.
3. Combine the onion mixture and remaining ingredients in a large mixing bowl; stir well.
4. Pour mixture into a lightly greased 13x9 baking dish.
5. Bake for 20-25 minutes.
6. Garnish as desired.
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