A few years ago I took a freezer cooking class and came across a few great recipes. My friend Tammy made this recipe for our monthly crop. It is very easy and yummy! This website has alot of wonderful and easy recipes. You can either make one batch of the recipe for that days meal or you can do a couple of batches to freeze. I just made one batch...I wanted to make sure that my family liked it. They loved it!
Ingredients
2 cups of Cooked, diced chicken
10 oz can of Cream of Chicken Soup
1/2 cup of Rotel Tomatoes
2 Tbsp of Quick Cooking Tapioca
On Hand Ingredients
6 Small Flour Tortillas
1 Small Red Onion - add to taste
2 cups of Shredded Cheddar Cheese
Assembly Directions
In a small bowl, mix together the chicken, soup, tomatoes, and tapioca. Stir until well mixed.
Freezing Directions
Put the chicken mixture in a one-gallon freezer bag. Seal, label, and freeze. Make sure as you are sealing you are getting all of the air out.
Serving Directions
If you want to prepare right away just skip the freezing part above and continue. If mixture was frozen....Thaw the chicken mixture at least overnight in the refrigerator. Spray the inside of a 3 quart slow cooker with cooking spray. Tear 2 tortillas into pieces and line the bottom of the crock. Add 1/3 of the chicken mixture, 1/3 of the chopped onion, and 2/3 cup of the cheese. Repeat the layers of torn tortillas, chicken mixture, onion, and cheese two more times. Cover and cook on LOW for 6 hours or on HIGH for 3 hours. I mixed up a little more of the soup, Rotel, and tapioca to add around the edges. Here is a picture of the layers in the crockpot.
I cooked this recipe on LOW for 6 hours and it turned out great. Here is the after!
Madi and I enjoyed ours with it topped with just sour cream. Tom prepared his with layers of tortilla chips, the casserole, salsa, and sour cream. This recipe was a hit. Everyone had seconds! I will be making this one again. I hope you will give it a try. Thanks for stopping by...have a great Sunday!
Vicki
