Cooking Light, November 2003
Okay, so I thought this was the OTHER casserole that I’ve already made, but it’s not. As I’m preparing it I’m thinking, “I don’t remember chicken soup in the LAST one!” *snort*
You really do need the sheet pan for this recipe. I have a 9 x 11 casserole dish that I LOVE to use, but the corn tortillas in the middle just weren’t all that great. The sauce seemed to gravitate towards the edges which left the center difficult to cut and well just full of corn torillas with a little cheese and chicken in it. It was tasty, but you do need the long 9×13 pan. I was thinking instead of buying one of those roasted chickens, that you could use FF canned chicken in this recipe to make it just as simple.
Knife
Cutting board
Measuring cups and spoons
Saucepan
Nonstick skillet (I didn’t have precooked chicken on hand)
Rubber spatula
Casserole dish
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