Chicken Chili Casserole

I am a mom of two young adults with cystic fibrosis. My mother-in-law has been making this recipe in a lower calorie version for years and the kids have always loved it. I just add more cheese, butter and use half and half instead of 2% milk, to add more calories to any recipe. My daughter does not care for green chilies so we only put them on half the casserole and then I add a few sprinkles of chilies on the top of the casserole to mark which side has chilies in it. Filling out our plates with rice and beans, green salad, fruit or cottage cheese, etc., makes it more of a complete meal. Having a variety of tastes are what my kids have told me is important to keeping them eating and the food interesting.

by Emma C.

Nutrition information

Servings: 7

Amount per serving

  • 654
  • 1154mg
  • 59g
  • 310mg


  • 14 corn tortillas
  • 4 c cooked & shredded chicken
  • 1/2 tsp garlic salt
  • 8 oz chopped green chilies
  • 16 oz shredded Mexican cheese
  • 2 can(s) cream of chicken soup
  • 1 c half and half
  • Add All Ingredients

Recipe tips and notes

Tip from Suzanne Michel: Adding cooked, finely chopped vegetables would increase nutrient value.


Step 1
In 13x9 glass casserole dish, lay out 6 corn tortillas.

Step 2
Top with half of cooked & shredded chicken.

Step 3
Sprinkle with 1/4 teaspoon garlic salt, 1 can of green chilies and 8 oz. of the cheese.

Step 4
Repeat the layers, ending with 2 tortillas on top.

Step 5
In a bowl, mix cans of soup with milk and pour over top of casserole.

Step 6
Bake in 350 degree oven for 1/2 hour until bubbly.

Step 7
Serve with rice pilaf, beans and a green salad, if desired.