Anyways, here is a recipe that we all love-- loaded with chicken and cheese! The original recipe we have, created by my Godfather's wife, used Doritos chips, which we don't use, so I set out on a quest to create a casserole that tasted the same, but was healthier.
However, when I gathered my ingredients, I realized I didn't have any cream of chicken soup! We don't use the regular canned kind from the grocery store since it isn't gluten free, so I tweaked the recipe some more. Overall, we were very pleased, and decided this recipe was a keeper!
Chicken a la Redneck
Serves 8 to 10
3 cups cooked chicken breast, chopped*
1 onion, chopped
3 Tbsp. butter + 2 Tbsp. butter
2 cans diced tomatoes with green chiles
16 oz. Velveeta cheese
1 bag corn tortilla chips
1 cup shredded Colby Jack cheese
2 Tbsp. flour**
2 cups chicken broth
3 Tbsp. sour cream
Black Pepper to taste
Paprika to taste
Jalapeño seasoning to taste
Saute chopped onion in 3 Tbsp. butter until tender. While onion is cooking, melt 2 Tbsp. butter in separate pan. When melted, stir in flour. Cook for two minutes, or until beginning to brown. Gently whisk in chicken broth until smooth. Cook until thickened, and add sour cream. Stir well to combine.
Add chicken, tomatoes, Velveeta cheese, and gravy to sautéed onions, and season to taste with black pepper. Lightly grease a 9x13 inch baking pan. Put a thin layer of cheese mixture in the bottom. Put a layer of tortilla chips. Sprinkle chips with paprika and jalapeño seasoning. Put half of remaining cheese mixture over chips. Repeat the layers. Sprinkle the cheddar cheese evenly over the top of the casserole, and bake at 350 degrees until bubbly and beginning to brown around edges, about 20 minutes.
* Cooked, chopped turkey breast also works well.
**I used White Rice flour, but any kind of flour should work fine.