Big John's Texas Chicken Pie |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I've tried several recipes like this and finally decided to do my own. Ingredients:
1 (12 count) package tortillas, quartered |
4 cups boneless chicken breasts, cubed 1/4-inch |
1 1/2 teaspoons butter |
1 cup tomato, chopped |
1 bunch green onion, whole, sliced |
1 green bell pepper, seeded and chopped |
1 yellow bell pepper, seeded and chopped |
1 red bell pepper, seeded and chopped |
1 cup fresh mushrooms, sliced |
1 cup onion, chopped |
2 (10 1/2 ounce) cans cream of wild mushroom soup, campbells |
1 (10 1/2 ounce) can cream of chicken soup |
1 teaspoon instant oxo, chicken flavor |
1 garlic clove, minced fine |
1 1/2 tablespoons chili powder |
1 teaspoon cumin, ground |
1 teaspoon cayenne pepper |
2 cups cheddar cheese, grated |
2 cups jalapeno jack cheese, grated |
1/4 cup ripe olives, diced |
1/4 cup green olives, diced |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon white pepper |
Directions:
1. Pre-heat oven to 350 degrees F.
2. Cook chicken cubes in a pan with half of butter over medium heat for 4 minutes.
3. Mix grated cheeses together in a bowl.
4. Sauté onions, mushrooms and bell peppers with remaining butter in a large skillet until softened.
5. Combine soups, broth, garlic, salt, peppers, chili powder and cumin in a bowl and mix well.
6. Add tomatoes to mixture and stir.
7. Spray a large casserole dish with no-stick spray and layer tortillas, chicken, sauce mix, mixed cheeses and olives.
8. Repeat layers until all ingredients are used up.
9. Bake for 25 to 35 minutes or until cheese is melted and bubbling.
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