Garlicky Chicken Casserole

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READY IN: 40mins
Recipe by PSU Lioness

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 Nutrition

  • 12 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 34 ounces cream of mushroom soup
  • 10 ounces rotel, drained
  • 4 -6 tablespoons whipping cream
  • 12 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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