Garlicky Chicken Casserole
"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."
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4-6
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
- Preheat oven to 350.
- In a skillet over medium heat, saute onion and garlic in oil until onion is translucent.
- Combine the onion mixture and remaining ingredients in a large mixing bowl; stir well.
- Pour mixture into a lightly greased 13x9" baking dish.
- Bake for 20-25 minutes.
- Garnish as desired.
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RECIPE SUBMITTED BY
PSU_Lioness
Coal Township, Pennsylvania
The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River.
Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born.
The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good.
I love food.com because it allows me to expand my culinary skills and my recipe box with ideas from other people like me. There is something for everyone and I have been a loyal member since 2005. I hope you enjoy my recipes and if you have any questions, please feel free to contact me.
