Chicken Olé! (Low Fat)
"My family has loved this casserole for years. I don't remember where I got this, and I was surprised not to find this same one on Zaar, but it's so easy and tasty I thought I would share it. I've been unable to find Ore-Ida Cheddar Browns here lately, I don't know if they quit making them or what, so I just use plain hashbrown squares and sprinkle with cheddar cheese. I always double this recipe and use a 9X13, and still it never lasts long! It's one of those dishes that just doesn't seem lowfat. My husband calls it one of his "hurt me meals" because he always eats too much! Enjoy!"
photo by nonnie4sj
- Ready In:
- 45mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 4 squares frozen hash browns with cheddar cheese, Ore-Ida Cheddar Browns
- 2 1⁄2 cups cooked chicken breasts, cubed
- 1 (10 3/4 ounce) can Healthy Request cream of mushroom soup
- 1 (16 ounce) can tomatoes with jalapeno peppers (such as Ro-tell)
directions
- Preheat oven to 350*.
- Arrange the 4 frozen Cheddar Browns in bottom of an 8" casserole sprayed with cooking spray.
- Add cooked chicken in an even layer.
- Mix together soup and canned tomato/jalapeno.
- Pour this mixture over chicken.
- Bake 40-45 minutes until potatoes are done and sauce in bubbly hot.
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Reviews
-
Besides the spicy tomatoes, I found this rather bland. Very easy to make, but lacking in flavor. -
I loved this! The kids are still a little undecided about it though. I topped it with shredded cheese in the oven & then garnished it with sour cream, olives and chopped tomatoes. I never would have thought to put Rotel and mushroom soup together, but it was great! A nice change of pace from all of the enchilada bake recipes you find on here. Thanks for posting! -
Delicious! I used regular hash browns, instead of the squares since that was what I had :) I loved it! Especially with a dollop of sour cream - I'll definitely be making this again. After making this a few more times, I substituted fresh shredded potatoes for the hash browns - I let them brown while I cooked the chicken. Also delicious! -
this turned out very good. i used 2 10 ounce cans of rotell and a whole roasted chicken from the store. i think it was close to 2 1/2 cups, maybe more. i used an 8 1/2 x 11 inch silicone pan which i think prevented the potatoes from crisping up on the bottom maybe. it would have been better if they were crispy. i actually think this would even be better if the bottom layer was just black beans instead of potato cakes and better for you too. next time i make it i will try it that way instead. thanks for such an easy and quick recipe, we will make this again for sure. -
The family thought this was okay. I made it as is, and think it would be better with the addition of sour cream, maybe some olives, & onions. It was pretty good for just ingredients you have on hand. Thanks so much for the recipe!
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RECIPE SUBMITTED BY
Chef PotPie
Southworth, Washington
One of the old time founding members of Recipezaar. I live in Port Orchard, Washington.
I LOVE to cook and bake nearly everything!
I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow.
Oh, and I hate cilantro, too. :)
