Texas Picnic Chicken Bake

Name: Texas Picnic Chicken Bake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 tablespoon vegetable oil; 1 medium white onion, diced; 1 medium red bell pepper, diced; 1 medium green bell pepper, diced; 1 (10.5-ounce) can condensed cream of mushroom soup; 1 (10.5-ounce) can condensed cream of chicken soup; 1 (10-ounce) can diced tomatoes with green chile peppers; 1 cup chicken broth; 2 tablespoons sour cream; 2 teaspoons ground cumin; 1 teaspoon ancho chile powder; 1/2 teaspoon dried oregano; 1/4 teaspoon chipotle chile powder; 1 (3-pound) chicken, cooked, shredded or cubed; 1 (8-ounce) package cheddar cheese, shredded, divided; 10 (6-inch) corn tortillas, cut into quarters; cilantro, chopped, to taste, for garnish

Chicken Casserole Oven

Time: 1 hour 15 minutes

Yield: 8 servings

About

Howdy there! You don't have to be a Texan to enjoy the big, bold tastes that this little doggy dishes out. Gather round, y'all, and you'll see that this Texas Picnic Chicken Bake is a big ole' dish of Tex-Mex deliciousness that's hard to beat. Packed corner-to-corner (because you know, everything's bigger in Texas), this bake is loaded with tender chicken corralled in the creamiest spiced sauce you ever did taste. It's held up with the best melted cheddar cheese on the ranch and surrounded by those tasty corn tortilla fellers that keep you shootin' straight. For any shindig, far and wide, all the ladies and gents will love the taste-tempting hospitality found within the universally loved Texas Picnic Chicken Bake. This ain't our first rodeo, so remember, no matter where you roam, we are fixin' to help perk up your picnic. So, come on now, ya hear... and gettcha some!

Ingredients

1 tablespoon vegetable oil
1 medium white onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 (10.5-ounce) can condensed cream of mushroom soup
1 (10.5-ounce) can condensed cream of chicken soup
1 (10-ounce) can diced tomatoes with green chile peppers
1 cup chicken broth
2 tablespoons sour cream
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1/2 teaspoon dried oregano
1/4 teaspoon chipotle chile powder
1 (3-pound) chicken, cooked, shredded or cubed
1 (8-ounce) package cheddar cheese, shredded, divided
10 (6-inch) corn tortillas, cut into quarters
cilantro, chopped, to taste, for garnish

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Heat the oil in a large skillet over high heat and sauté the onion, the red bell pepper, and the green bell pepper until they are warmed through, about 2 minutes.

Step 3 -Transfer the pepper mixture to a large bowl.

Step 4 -Add the cream of mushroom soup, the cream of chicken soup, the tomatoes with chile peppers, the chicken broth, the sour cream, the cumin, the ancho chile powder, the oregano, and the chipotle chile powder and mix until the sauce is well combined.

Step 5 -Spread a few tablespoons of the sauce in the bottom of a 9-inch x 13-inch baking dish.

Step 6 -Layer the sauce with 1/2 of the chicken, 1/2 of the sauce, 1/3 of the cheddar cheese, and 1/2 of the tortillas.

Step 7 -Spread the remaining chicken over the tortillas.

Step 8 -Spread all but 1/2 cup of the remaining sauce over the chicken, then top with 1/3 of the cheddar and the remaining tortillas.

Step 9 -Spread the remaining sauce over the tortillas and sprinkle with the remaining cheddar.

Step 10 -Bake the casserole until it is bubbling, about 40 minutes.

Step 11 -Turn on the broiler and broil until the top is golden, about 2-3 minutes.

Step 12 -Serve garnished with the cilantro.

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