Deelady
New member
Chicken Burrito Casserole
1-1/2 pounds boneless, skinless chicken breast halves
1 pkg (2-1/2 lbs) frozen bean and cheese burritos, thawed
1 cup milk
1 can cream of chicken soup
1-1/2 cups shredded cheddar cheese
1/2 cup sliced black olives (optional)
Heat oven to 350 degrees. Place chicken in a large pot and cover with water. Bring to a boil. Reduce heat and simmer gently, covered for 10 minutes. Allow to cool and cut into 1/2 inch pieces.
Coat a 13x9x2 inch baking dish with nonstick cooking spray. Add burritos, cutting to fit in a tight single layer (you will need 10 to 12 burritos, depending on the brand). Scatter the chicken over the top.
In a medium sized bowl, mix together milk, soup, and 1 cup of the cheese. Pour mixture evenly over the chicken and burritos. Top with remaining cheese and olives.
Bake for 30 minutes or until heated through and bubbly. Cool slightly before serving; sprinkle with cilantro leaves if desired.
1-1/2 pounds boneless, skinless chicken breast halves
1 pkg (2-1/2 lbs) frozen bean and cheese burritos, thawed
1 cup milk
1 can cream of chicken soup
1-1/2 cups shredded cheddar cheese
1/2 cup sliced black olives (optional)
Heat oven to 350 degrees. Place chicken in a large pot and cover with water. Bring to a boil. Reduce heat and simmer gently, covered for 10 minutes. Allow to cool and cut into 1/2 inch pieces.
Coat a 13x9x2 inch baking dish with nonstick cooking spray. Add burritos, cutting to fit in a tight single layer (you will need 10 to 12 burritos, depending on the brand). Scatter the chicken over the top.
In a medium sized bowl, mix together milk, soup, and 1 cup of the cheese. Pour mixture evenly over the chicken and burritos. Top with remaining cheese and olives.
Bake for 30 minutes or until heated through and bubbly. Cool slightly before serving; sprinkle with cilantro leaves if desired.
