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Ingredients
- 4 whole chicken breasts
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 c. evaporated lowfat milk
- 1 c. chicken broth
- 1 lg. onion, minced
- 1 can (7 ounce.) green chile salsa
- 1 can (4 ounce.) diced green chiles
- 1 can (2 1/2 ounce.) sliced black olives
- 1 pkg. (9 ounce.) tortilla strips
- 1 pound Jack or possibly jalapeno cheese, shredded
Directions
- Cook chicken in salted water to cover till tender. Cold in broth. Reserve 1 c. broth for use in casserole.
- Cut chicken breasts in large pcs. In a large bowl, mix soups, lowfat milk, reserved broth, onion, salsa, diced chiles and olives.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2634g | |
| Calories 4877 | |
| Calories from Fat 2889 | 59% |
| Total Fat 324.93g | 406% |
| Saturated Fat 134.39g | 538% |
| Trans Fat 0.67g | |
| Cholesterol 858mg | 286% |
| Sodium 8525mg | 355% |
| Potassium 3593mg | 103% |
| Total Carbs 209.81g | 56% |
| Dietary Fiber 16.4g | 55% |
| Sugars 42.94g | 29% |
| Protein 278.64g | 446% |
