0:01
I get a lot of requests from all y'all out there,
0:05
all my friends, that y'all are always looking
0:08
for a good chicken casserole dish.
0:11
Well, in one of my previous magazines,
0:14
it was, gosh, last year.
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It had 13 x 9 x 2 dishes,
0:19
which is a casserole.
0:22
So I'm pulling from August of 2020,
0:26
a chicken recipe that I think is so good.
0:28
And I got my 13 x 9 x 2 pan out.
0:32
I've got a package of flour tortillas
0:36
that I am puttin' down in thirds.
0:41
And I've sprayed my dish and all.
0:43
So we're just gonna layer this
0:47
and make 'em try to slide down because I sprayed the dish.
0:52
And they don't want to stand up for me.
0:54
That's all right, I'll get 'em.
1:00
We first quartered our flour tortillas
1:12
and we'll make another layer in a little while,
1:17
but we're gonna get this...
1:20
We're gonna get this laid out first.
1:29
Okay, so that's one-third.
1:31
So I'm gonna come in here now
1:34
and I am gonna make the sauce that's gonna
1:40
give our chicken casserole
1:43
that wonderful flavor and creaminess.
1:48
All right, I'm gonna mix together one cup
1:59
And if you hadn't figured it out by now,
2:02
(giggles) this is a Mexican dish.
2:07
And I know here in Savannah, we are crazy,
2:10
we are crazy about Mexican.
2:13
There's a lot of Mexican restaurants here in town,
2:20
- [Eddie] And there's always a wait.
2:21
- And always a wait, yeah.
2:24
And you know, I don't know if it's so popular
2:26
because it's so good or because it's so affordable?
2:31
- [Woman] I think it's both.
2:32
- You think it's both? - It's the margaritas.
2:34
- It's the margaritas! (laughs)
2:37
I have to say, Eddie,
2:39
those margaritas are so stinking good.
2:42
But they make me drunk,
2:43
so I don't drink 'em very often.
2:46
Almost never, but I do love the taste of it.
2:49
All right, so I'm gonna add...
2:51
I'm gonna give y'all the exact measurements,
2:54
although you will find a link.
2:58
That's 10.5 ounce can of cream of chicken soup
3:04
and a eight ounce container of sour cream.
3:13
green chilies, diced.
3:25
of a Mexican blend cheese.
3:31
And I'm reserving half of that two cup right here
3:35
for when we get our casserole put together.
3:42
We're gonna add our onion,
3:57
and we're gonna mix this all together.
3:59
And then we are gonna reserve one cup of
4:10
This is what makes everything so good, y'all!
4:13
Sour cream and all that stuff.
4:18
All right, so I'm gonna measure out
4:29
And that looks like that will do it.
4:33
(water faucet running)
4:35
Now, to the remainder of our sauce,
4:41
I'm gonna add four cups of shredded chicken.
4:47
And the chicken, you can get your chicken ball,
4:50
the whole thing and pick it
4:52
or you can go to the grocery store
4:56
and pick you up a roaster and shred that.
5:03
using dark and white meat,
5:05
because the dark meat is really what gives it
5:08
that wonderful chicken flavor.
5:12
And that's, you know, the part that's gonna
5:15
be the most moist and tender.
5:22
Okie doke! (chuckles)
5:24
That looks good enough to eat, just like that.
5:26
- Doesn't it, Eddie? - Mmm-hmm.
5:27
- Looks like a chicken salad.
5:33
But this is gonna be hot, hot, hot.
5:37
All right, we're gonna put half
5:42
of our chicken mixture.
5:44
You better get back up now!
5:47
And we're just gonna spread this out.
5:51
Does that look like half to you, Eddie?
5:56
- [Eddie] Uh, I don't know.
5:57
Looks like there's probably more in the bowl than...
6:00
- Oh, you think so, than in here?
6:08
I'll get out a little more.
6:09
We just wanna spread that out.
6:15
onto our flour tortilla shells.
6:26
Now we're gonna add...
6:28
(water faucet running)
6:30
another third, the next third of our tortilla.
6:37
Pieces that I have quartered.
6:47
I just love a flour tortilla.
6:52
I like them better than the corn.
6:57
All right, I don't think it's gonna take all of those.
7:00
So, okay, here we go.
7:06
We're gonna put the rest of our chicken.
7:09
I had to stop and think, y'all. (chuckles)
7:32
Okay, now we're gonna spread that out.
7:36
Just like we did in the first layer.
7:43
And (laughs) I think you were right, Eddie.
7:45
I think there was a little bit more in the bowl.
7:49
this layer will just be a little thicker maybe.
7:53
But that is perfectly okay.
7:59
(water faucet running)
8:03
So I want to make sure I get this right.
8:15
Like I said, I just wanna make sure I get this right.
8:18
We're gonna add our last layer
8:23
of quartered tortilla shells.
8:29
Just do it like that.
8:38
Okay, that looks delicious.
8:43
All right, now we're gonna top it
8:50
that we had reserved.
9:08
This is gonna seep down in here.
9:10
This is gonna melt and get all hot.
9:13
And it's gonna seep through all those flour tortillas
9:18
and it's gonna be so good.
9:26
I'm just slinging this stuff everywhere.
9:30
(water faucet running)
9:31
All we do now is add, you know, I told you about
9:36
our remaining half a cup of cheese?
9:45
And then we're gonna top it
9:49
with the tops of our green onions.
9:52
You can see, this is just the green part of the onion
9:57
to give it a little flavor
10:00
and some pretty color.
10:08
30 minutes at 350 degrees
10:12
and supper will be ready. (chuckles)
10:18
(laughs) That's heavy, y'all!
10:22
And it looks delicious!
10:24
You know, that and a salad
10:26
and you've got everything that you could possibly want
10:30
in a wonderful meal.
10:33
And it's quick and easy.
10:34
You know, one thing though about casseroles,
10:41
the instructions on putting them together
10:44
can drive you crazy,
10:46
especially if it has two cups of cheese,
10:49
reserving half a cup for later.
10:51
You know, like I said, it just drives me crazy.
11:00
And I guess when we read it,
11:01
we just make it harder on ourselves.
11:06
more complicated than it really is.
11:10
So I wanna cut a little bit of this off and...
11:14
- [Eddie] It smells good.
11:15
- Doesn't it smell delicious?
11:29
this new chicken casserole.
11:33
And you may have something similar to it
11:38
in your recipe file. (chuckles)
11:43
- [Eddie] That looks hot.
11:47
I don't want to put this in my mouth, Eddie.
11:49
- [Eddie] Nope, I wouldn't. (chuckles)
11:58
(chuckles) Take five.
12:02
I'm kidding. (laughs)
12:04
I'm actually gonna try and taste it.
12:23
But very, very good.
12:28
Just perfect for that quick, late night dinner
12:34
when you hadn't had a chance to really cook.
12:37
Pick up your roaster
12:41
and you could have dinner ready in 30 minutes.
12:47
Look, I dropped it all over the counter.
12:51
- [Eddie] You're still dropping it. (chuckles)
12:53
- It's not supposed to go in my mouth apparently, Eddie.
