Tuesday, June 17, 2008

Chicken Veggie Casserole

We went to Disneyland, got the free Mission Tortilla, and we got a free cookbook to go with it! I decided to try something out of it. This is what we tried, and it was really good.

1 C sliced mushrooms
1 Tbsp margarine
1/2 C sour cream
1/2 C Sliced green onions
1 medium garlic clove minced
1 C sliced cooked carrots
1 C cooked broccoli florets
1 C condensed cheese or broccoli cheese soup undiluted (10 oz)
2 C cooked or leftover chicken cubed
6 Mission Fajita size flour tortillas

1. Lightly brush six 1 c custard cups or small oven proof bowls with softened margarine
2. Shells soften tortillas by warming briefly in skillet or microwave, then gently push tortilla into cup or bowl and place on baking sheet.
3. Filling saute mushrooms and garlic in 1 tablespoon margarine. Stir in soup and sour cream, blend well.
4.Add chicken, broccoli, carrots and green o nions. Spoon 1/2 cup filling into each tortilla shell, Bake at 375 degrees for 20-25 minutes until filling is hot. Carefully remove shells from cups and serve.

Sorry no picture... but they it was SOO good. I ate it before I could take a picture!

2 comments:

jenny said...

considering this has broccoli and chicken...i will probably like it.

Kristyn said...

I loved this recipe! We also added zuchinni, and it kind of reminded me of chicken pot pie - with way less fat. And we loved the presentation of the individual little tortilla bowls when put on a plate.