Best 11 Green Chile Chicken Casserole Recipes

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Green chile chicken casserole is a delightful dish enjoyed by many. This comforting dish is perfect for busy weeknights or special occasions. With its tender chicken, flavorful green chiles, and creamy sauce, it's a meal that will satisfy your taste buds and keep you coming back for more. Whether you're a seasoned cook or just starting out in the kitchen, we'll guide you through the best recipes for creating a mouthwatering green chile chicken casserole that will be a hit with your family and friends.

Here are our top 11 tried and tested recipes!

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE



Quick and Easy Green Chile Chicken Enchilada Casserole image

I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.

Provided by SGRCOOKI

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h

Yield 8

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
  • With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
  • Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
  • Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

Nutrition Facts : Calories 488.1 calories, Carbohydrate 32.6 g, Cholesterol 95 mg, Fat 25.2 g, Fiber 3.7 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 955.2 mg, Sugar 2.5 g

GREEN CHILE CHICKEN CASSEROLE



Green Chile Chicken Casserole image

I love the flavor of green enchiladas, but sometimes I don't love rolling all the tortillas, lol! Here is a casserole that gives that great, tangy flavor, but in much less time. Garnish with sour cream, if you like. Mexican rice and borracho beans are great sides for this Tex-Mex family meal.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 8

Number Of Ingredients 13

1 cooking spray
1 ½ pounds boneless, skinless chicken thighs, cooked
2 cups shredded Monterey Jack cheese, divided
2 teaspoons chili powder
1 (28 ounce) can tomatillos, drained
2 (4 ounce) cans mild chopped green chile peppers
1 bunch green onions, trimmed and cut into 3-inch lengths
½ cup chopped cilantro
1 jalapeno pepper, seeded and minced
2 cloves garlic, peeled
salt and ground black pepper to taste
1 cup chicken broth
12 corn tortillas

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.
  • Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.
  • Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.
  • Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.
  • Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.

Nutrition Facts : Calories 420.4 calories, Carbohydrate 27.4 g, Cholesterol 106.8 mg, Fat 20 g, Fiber 7.7 g, Protein 33.1 g, SaturatedFat 8.2 g, Sodium 1063.8 mg, Sugar 3.8 g

CHEESY GREEN CHILE CHICKEN ENCHILADA CASSEROLE



Cheesy Green Chile Chicken Enchilada Casserole image

This chicken casserole is a warm, gooey way to eat enchiladas without having to roll each one out. Perfect for cold evenings or just when you have a craving for enchiladas.

Provided by Alicia

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 6

Number Of Ingredients 10

2 tablespoons salted butter
4 each jalapeno peppers, divided, or to taste
3 each poblano peppers, divided, or to taste
3 breast half, bone and skin removed (blank)s skinless, boneless chicken breasts, cut into large chunks
3 cloves garlic, minced
½ lime
1 (28 ounce) can green enchilada sauce (such as El Paso®)
10 each corn tortillas
2 cups shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro, or to taste

Steps:

  • Melt butter in large skillet over medium heat. Roughly chop 1 jalapeno pepper and 1 poblano pepper; add to the skillet with chicken and garlic. Squeeze lime over mixture and add lime rind to the skillet. Cook, covered, until chicken is no longer pink and juices run clear, stirring occasionally, 20 to 25 minutes. Remove from heat and let cool.
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place remaining jalapeno and poblano peppers onto the prepared baking sheet.
  • Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Lower oven temperature to 375 degrees F (190 degrees C).
  • Chop cooked chicken into small pieces and place into a bowl. Add hot peppers to the bowl, cover, and let steam for 10 minutes. Peel skin from peppers, remove seeds, and slice.
  • Place small amount of enchilada sauce on the bottom of a 9x13-inch pan, just enough to cover the bottom. Place 5 tortillas on on top. Place 1/2 of the sliced poblano and jalapeno peppers on top of tortillas. Lay out 1/2 of the chicken and 1/2 of the Mexican cheese on top of the peppers. Spoon 1/2 of the remaining enchilada sauce on top of cheese layer. Repeat layering steps. Top with chopped cilantro.
  • Bake in the preheated oven until cheesy is melted and browning, about 25 minutes.

Nutrition Facts : Calories 449.5 calories, Carbohydrate 33.5 g, Cholesterol 86.8 mg, Fat 23.7 g, Fiber 5.9 g, Protein 27.7 g, SaturatedFat 13.5 g, Sodium 763.9 mg, Sugar 2.4 g

GREEN CHILE CHICKEN TORTILLA CASSEROLE



Green Chile Chicken Tortilla Casserole image

This hearty chicken tortilla casserole has tons of green chile flavor -- without being too hot -- and makes a delicious weeknight dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 18

1 tablespoon vegetable oil
1/2 cup chopped onion
1 tablespoon finely chopped garlic
1 can (10 1/2 oz) condensed cream of chicken soup
1 can (10 oz) Old El Paso™ green enchilada sauce
1/2 cup milk
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
18 (6-inch) yellow corn tortillas
3 cups shredded deli rotisserie chicken
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
1 cup chopped tomatoes
1/3 cup chopped fresh cilantro leaves
1/4 cup sliced green onions
Sour cream, if desired

Steps:

  • Heat oven to 350°F. Spray 3-quart oval or rectangular baking dish (13x9-inch) with cooking spray.
  • In 8-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Reduce heat to medium-low; stir in condensed soup, enchilada sauce, milk, green chiles, chili powder, cumin and salt. Cook 2 to 3 minutes, stirring occasionally, until heated through.
  • Spread 1 cup sauce mixture in bottom of baking dish. Arrange 6 tortillas on top of sauce mixture. Top with 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Repeat with another layer of 6 tortillas, 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Top with remaining 6 tortillas, 1 cup chicken, 1/2 cup beans, 1 cup sauce and 1 cup cheese.
  • Bake 35 to 40 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.
  • If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Allow sauce mixture to cool completely, covered, 30 to 45 minutes in refrigerator before assembling casserole. Assemble casserole in dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 45 to 55 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.

Nutrition Facts : Calories 450, Carbohydrate 41 g, Cholesterol 75 mg, Fat 1, Fiber 5 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 4 g, TransFat 0 g

GREEN CHILE CHICKEN ENCHILADA CASSEROLE



Green Chile Chicken Enchilada Casserole image

My mom always made this for me growing up, and now I mkae if for my husband and kids and they LOVE it!

Provided by AZRoxy63

Categories     One Dish Meal

Time 55m

Yield 9 serving(s)

Number Of Ingredients 7

5 -6 boiled chicken breasts, shredded
1 (14 ounce) container sour cream
2 (12 ounce) cans condensed cream of chicken soup
3 (7 ounce) cans diced green chilies
1 white onion, finely chopped
6 cups shredded monterey jack and cheddar cheese blend
10 large flour tortillas

Steps:

  • Preheat oven to 350 degrees.
  • Combine chicken, sour cream, soup, chilies, onion, and 3 cups of the cheese in a large bowl and mix well.
  • Salt and pepper the mixture to taste.
  • Grease all sides of an 8x8 paking pan.
  • Put a layer of tortillas in the bottom of the pan.
  • Spread on a layer of the chicken mixture about 1/2 inch thick.
  • Sprinkle on a thin layer of cheese.
  • Repeat until pan is full ending with a good covering layer of cheese.
  • Cover pan with aluminum foil and bake for 35 minutes.
  • Uncover and bake for 10 more minutes or until cheese starts to brown a little.
  • Let stand for 10 minutes and then serve.
  • Enjoy!

NEW MEXICO GREEN CHILE CHICKEN ENCHILADA CASSEROLE



New Mexico Green Chile Chicken Enchilada Casserole image

Everyone begs me to make this. As a native New Mexican I love our Hatch NM Green Chile home grown, in the fall around State Fair time you can smell it being roasted all over the state. This dish offers the heart of NM food it is delicious, inexpensive, expedient as you can use leftovers, or fresh, and layer the sauce, corn tortillas, and cheese as you would lasagna. Garnish with Chopped Roma Tomatoes lettuce, raw onion, and sour cream if you like that too.

Provided by KatrinaRadia

Categories     Chicken

Time 1h15m

Yield 1 Casserole, 6 serving(s)

Number Of Ingredients 15

4 -6 pieces chicken
1 yellow onion
2 cups green chili peppers
1 teaspoon oregano
1 teaspoon cumin
1 tablespoon garlic
1 (16 ounce) can tomatoes
1/4 cup cornstarch
1 -2 cup sharp cheddar cheese
9 -12 corn tortillas
1 roma tomato
1 cup lettuce
1/2 cup onion
1/2 cup sour cream
4 flour tortillas

Steps:

  • Prep 30 minutes bake 45 minutes, Homemade Chicken Stock 1 ½ hours You can make this stew and freeze it. Thaw, layer and bake, as Corn Tortillas don't freeze well in the dish, they become grainy.
  • Use at least ½ Leftover Rotisserie Chicken/ Raw whole pieces / or breasts boiled in water to cover, until done and broth has a good color, I use my pasta cooker with strainer, but any large heavy pot will do.
  • Drain, reserve liquid, set chicken aside to cool.
  • Reduce the remaining broth to about 2 cups or so while chopping this stuff: boned and skinned chicken, ½ as much yellow onion as you have chicken, same amount of Green Chile as Chicken, hot medium or mild "as you like".
  • Throw it all in the broth with Oregano, Cumin, chopped garlic, stewed Mexican or stewed tomatoes. Simmer til onion is soft, if it's watery stir about ¼ cup cornstarch into some cold water or cooled broth, then add back into the stew to thicken.
  • Taste and add salt til it is yummy.
  • Once the stew is a satisfying thickness you can layer * using shredded sharp cheddar cheese, White/Yellow corn tortillas/and any stale taco shells you might have. Finish with Cheese and bake at 350 until bubbly and done. Let it rest for 20 minutes to firm up before serving.
  • *If you just want some awesome green Chile Stew, add par boiled chopped to bite size potatoes at this point and when it looks like soup, put it in a bowl garnish with cheese and eat with a fresh hot flour Tortilla.
  • This is my Husband's favorite dish. I sure hope you like it too!

CHICKEN ENCHILADA CASSEROLE IN GREEN CHILE AND SOUR CREAM SAUCE



Chicken Enchilada Casserole in Green Chile and Sour Cream Sauce image

Not the most "healthy" recipe, but it's very tasty! Very creamy and rich enchilada chicken casserole. If you prefer the more traditional rolled enchiladas, all you have to do is place the chicken and sauce mix (approx 3 Tbsp) in the center of each corn tortilla, roll, and place in casserole dish with the seam side down...then cover the rolls with remaining sauce and cheese. I was feeling lazy, so I did it casserole style.

Provided by jd_2077

Categories     Chicken

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breast
water
1 chicken bouillon cube
1 teaspoon ground cumin
1 teaspoon cumin seed
1 teaspoon garlic powder
1 teaspoon onion powder
16 ounces sour cream
12 ounces canned diced green chiles
1 1/2 cups colby cheese, shredded
1/2 cup onion, diced
3 tablespoons garlic, minced
18 corn tortillas

Steps:

  • Preheat oven to 375 degrees.
  • Place chicken breasts in large soup pan and cover with water. Add cumin, garlic powder, onion powder, and bouillon cube. Boil over med-high heat for 25 minutes or until chicken is done. Remove chicken from pot and place in a plastic bowl. Reserve 2 c of the "broth".
  • Mix 2 c of broth, sour cream, green chiles, onion, garlic, and 1/2 cheese. Bring to a boil stirring continuously. Cook for 10 minutes or until sauce thickens slightly and remove from heat.
  • Shred chicken breasts and add 1 c of the sauce to the chicken. Mix well.
  • Using a soup ladle, spread a small amount of the sauce in a 9x13" casserole dish. Place 6 of the corn tortillas along the bottom of the dish, overlapping slightly. Spoon 1/2 of the chicken mixture over tortillas. Repeat.
  • Pour remaining sauce over top layer of tortillas and sprinkle remaining cheese over the entire dish.
  • Cover with aluminum foil and bake for 45 minutes at 375 degrees. Take casserole out of oven, remove foil, and bake for an additional 5 minutes to brown cheese.
  • Remove from oven and let stand for about 3-5 minutes. Serve and enjoy!

CHICKEN GREEN CHILE ENCHILADA CASSEROLE (VEGETARIAN)



Chicken Green Chile Enchilada Casserole (Vegetarian) image

This was in the "Inspired Vegetarian" section of Cooking Light Magazine. Satisfies both the vegetarian and meat-eater. For non-veggie households, could very easily substitute chicken breast for the meatless chicken.

Provided by smiles4u

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1 teaspoon vegetable oil
1 cup chopped onion
3 garlic cloves, minced
1 (4 1/2 ounce) can green chilies, undrained
2 (6 ounce) packages vegetarian chicken pieces, strips, chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 (10 ounce) cans green enchilada sauce
cooking spray
8 (4 inch) corn tortillas, cut into quarters
1 1/2 cups pre-shredded reduced-fat Mexican cheese blend, divided
chopped fresh cilantro (optional)

Steps:

  • Preheat oven to 375.
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, saute 5 minutes or until onion is tender.
  • Add Chilies, cook 3 minutes, stirring constantly.
  • Remove from heat, stir in chopped chicken strips.
  • Combine cumin, chili powder and enchilada sauce. Pour 1/3 of sauce mixture into an 11 x 7 inch baking dish coated with cooking spray.
  • Arrange 1/2 of tortilla quarters over sauce mixture, top with onion mixture.
  • Sprinkle with 3/4 cup Mexican blend cheese, top with 1/3 of sauce mixture.
  • Top with remaining tortillas and sauce mixture.
  • Bake at 375 for 15 minutes.
  • Sprinkle with remaining 3/4 cup of cheese, bake an additional 10 minutes.
  • Sprinkle with cilantro if desired.

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE



QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE image

Categories     Chicken     Bake     Quick & Easy     Casserole/Gratin     Potluck

Yield 8 people

Number Of Ingredients 6

4 cooked chicken breasts, shredded
8 ounces sour cream
garlic salt to taste
14 corn tortillas
1 (28 ounce) can green chile enchilada sauce
16 ounces Monterey Jack cheese, shredded

Steps:

  • 1. Preheat oven to 350 degrees. 2. Combine the cooked shredded chicken breasts with sour cream and garlic salt, set aside. 3. Pour about 1/2 inch enchilada sauce in the bottom of a 9 by 13 inch baking dish. 4. Place 4-5 tortillas on top of the sauce in a single layer. 5. Top with half of the chicken mixture. 6. Sprinkle with one third of the cheese. 7. Pour one third of the remaining enchilada sauce over the cheese. 8. Repeat the layers (tortillas, chicken mixture, cheese and sauce). 9. Coat remaining tortillas thoroughly with enchilada sauce and arrange on top of the layers. 10. Sprinkle with remaining cheese and top with any remaining enchilada sauce. 11. Cover with foil and bake 45 minutes. 12. Remove foil the last 5 minutes. Cool slightly before serving.Enjoy!

GREEN CHILE CHICKEN CASSEROLE



Green Chile Chicken Casserole image

Make and share this Green Chile Chicken Casserole recipe from Food.com.

Provided by jovigirl

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/3 cups fat-free low-sodium chicken broth
1 cup canned diced green chiles, drained
1 cup chopped onion
1 cup fat free sour cream
3/4 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon black pepper
2 (10 1/2 ounce) cans condensed 98% fat-free cream of chicken soup, undiluted
1 clove garlic, minced
cooking spray
24 6-inch corn tortillas
4 cups shredded cooked chicken breasts (about 1 pound)
2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees.
  • Combine the first 9 ingredients in a large saucepan, stirring with a whisk.
  • Bring to a boil, stirring constantly.
  • Remove from heat.
  • Spread 1 cup soup mixture in a 13 x 9 inch backing dish coated with cooking spray.
  • Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese.
  • Repeat layers, ending with the cheese.
  • Spread remaining soup mixture over cheese.
  • Bake at 350 degrees for 30 minutes or until bubbly.

GREEN CHILE CHICKEN ENCHILADA CASSEROLE



Green Chile Chicken Enchilada Casserole image

If you're looking for a green chile chicken enchilada casserole with a kick, this might be the one for you. I found the base recipe scouring the web for something that would taste like my ex-mom-in-law's casserole, which was to-die-for, and I've tweaked it a few times to make it my own. Try throwing in some jalapenos for even more kick.

Provided by Andrea Russo

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 14

1 tablespoon oil, or to taste
½ cup chopped hot green chile peppers
½ cup chopped white onion
½ cup chopped bell pepper
½ cup frozen corn
½ cup drained canned black beans
3 cloves garlic, minced
1 ¼ cups cooked shredded chicken breast
1 (28 ounce) can Hatch green chile enchilada sauce, divided
fresh cracked black pepper to taste
11 (6 inch) corn tortillas, cut into quarters, divided
2 tablespoons sour cream, divided
⅓ cup New Mexican hot green chile salsa
1 ½ cups shredded Mexican cheese blend, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a skillet over medium-high heat; saute green chile peppers, onion, bell pepper, corn, black beans, and garlic until onion and bell pepper are tender, 5 to 7 minutes. Remove skillet from heat.
  • Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture.
  • Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish.
  • Lightly coat 1 side of 18 tortilla quarters with sour cream and arrange, sour cream-side up, in the casserole dish. Spread 1/2 of the chicken mixture over tortilla layer.
  • Stir green chile salsa into the remaining chicken mixture.
  • Sprinkle 1/2 cup Mexican cheese blend over chicken mixture layer in the casserole dish; top with 10 tortilla quarters. Pour 1/4 cup enchilada sauce over tortilla layer and cover with chicken-salsa mixture; add 1/2 cup Mexican cheese blend.
  • Lightly coat 14 tortilla quarters with sour cream and arrange, sour cream-side down, over the cheese layer. Spread 1 cup enchilada sauce over tortillas and top with remaining cheese.
  • Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.

Nutrition Facts : Calories 429.9 calories, Carbohydrate 39.1 g, Cholesterol 56.3 mg, Fat 21.1 g, Fiber 5.4 g, Protein 22.7 g, SaturatedFat 9.4 g, Sodium 1322.4 mg, Sugar 4.7 g

Tips:

  • To save time, use a rotisserie chicken instead of cooking one from scratch.
  • If you don't have diced green chiles, you can use a can of green chiles, drained and chopped.
  • Feel free to add other vegetables to the casserole, such as corn, black beans, or bell peppers.
  • If you like a spicy casserole, add a teaspoon or two of chili powder or cayenne pepper.
  • Top the casserole with shredded cheese before baking for a gooey, cheesy topping.

Conclusion:

Green chile chicken casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The casserole is packed with flavor from the green chiles, cumin, and oregano. It is also creamy and cheesy, thanks to the sour cream and cheese soup. This casserole is sure to be a hit with your family and friends.

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