Thursday, September 4, 2014

Dutch Oven Southwestern Chicken

Dutch Oven Southwestern Chicken
2-1/2 cups chicken, cooked and chopped
2 cups shredded Cheddar cheese, divided
1 can cream of chicken soup
1 can cream of celery soup
1 can diced tomatoes with onions
1 can diced green chilies
3/4 cup chopped onion
8-10 flour tortillas, cut into pieces
Lightly oil or spray dutch oven. (We used a liner.) Combine chicken, 1 cup cheese, both soups, undrained tomatoes, green chilies and the onion in a large bowl.

Mix tortilla wedges into chicken mixture. (I thought 10 would be too many, so I only did eight.) Spoon mixture into prepared dutch oven.

Bake at 350° for 30 minutes, or until bubbling and hot. Top with remaining cheese and bake until cheese is melted, about 5 minutes.

Let sit for 10-15 minutes before serving. Garnish with green onions, salsa and/or sour cream if desired. 

Recipe taken from

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