This was Grandma Doris’s go-to recipe for company in her later years. I remember having this at my grandparent’s house several times. As kids, we even joked ‘I bet Grandma is making that chicken tortilla casserole again.’ And we’d be right.
I can see why it was a favorite. It’s delicious, super simple, and you can make it up ahead of time, and then just pop it into the oven when you’re ready. Grandma always served this with a green salad and dinner rolls.
A family recipe
This is definitely Grandma’s recipe that I remember the most. When I began this project of cooking my way through her old recipes, this is the one I was really excited to find. But it wasn’t in the box. My mom has a version of this recipe that she has made many times, but it’s not quite the same. And her version doesn’t have any measurements, so that wasn’t helpful.
I asked my aunts if any of them had the original. I got several more versions sent to me, each slightly different. One calls for two pounds of cheese, another calls for one pound of cheese. Another calls for cream of chicken soup, another just calls for cream of mushroom soup. Each family has included their own variations over the years too; adding beans, or substituting the corn tortillas for flour. And we all call it something different. It’s a very versatile recipe.
What I share here is my own take on what I just call Grandma’s Chicken Tortilla Casserole. It’s a blend of all of the variations I received from family members, and it’s the closest I got to recreating what I remember eating in Grandma’s cozy Torrance dining room. I think I got pretty darn close to her recipe.
Easy casserole recipe
This is a super simple recipe that can be customized many different ways. If you’re using leftover chicken and you’re a little short on the 4 to 5 cups of chicken, I would recommend adding a can of beans and/or corn. My dad added garbanzo beans once because he said they held up the best. I agree with him and have added 1 can of garbanzo beans many times with great success. My sister says this recipe also works well with shredded pork in place of the chicken. If you try it– let me know!
This dish freezes really well. You can buy chicken on sale and shredded cheese in bulk and easily make up several disposable freezer pans for not a lot of money. I like to keep one on hand to pull out on busy days.
Tips:
- Chicken: My mom’s recipe calls for boiling a whole chicken. Another family member has a version that uses chicken breast meat only which is baked first in aluminum foil. I like using poached chicken breasts or thighs. You could also use a rotisserie chicken here, or leftover roasted or grilled chicken.
- Cheese: I will use cheddar cheese or whatever I have on hand. If I am specifically shopping for this recipe, I will buy Mexican-style shredded cheese which saves on prep time.
- Garnish: Sometimes I top this casserole with cilantro or green onion after it cooks. Adding a dollop of sour cream or guacamole is also quite nice!
Grandma’s Chicken Tortilla Casserole
Course: Favorites, Main CourseCuisine: AmericanDifficulty: Easy8
servings20
minutes1
hourAn easy recipe that can be frozen or made ahead. Cheesy, meaty, and satisfying.
Ingredients
4 to 5 cups cooked, shredded chicken
2 cans condensed cream of mushroom soup (2 – 10.5 oz. cans)
1 can diced green chilies (7 oz.)
1 small can sliced olives (4 oz.)
1 small yellow or white onion, diced
1/2 cup milk
12 corn tortillas, cut into triangles
1 lb. grated cheese (cheddar or 2 – 8 oz. bags shredded Mexican-style blend)
Directions
- Mix ingredients in a large bowl, reserving half of the olives and cheese.
- Pour mixture into a lightly greased 13×9-inch casserole dish.
- Top with remaining olives and cheese.
- Bake, uncovered, in a 350 degree oven for 1 hour or until bubbly around the edges and the cheese is lightly brown. (To freeze: Freeze casserole uncooked. Thaw and follow cooking instructions. May need to cook covered and extend cooking time if still partially frozen).
This sounds absolutely delicious!!! My boyfriend’s family makes homemade green chili. I bet it’d go good with this!
My mom also made this and it’s one of our favorites as well! We leave the tortillas whole and fry them first and layer it like a lasagna. I’m making it today!
That sounds good, I will try that variation next time. I like to make double and freeze one. I bet the fried tortillas hold up a little better in the freezer. Thanks for the tip!
This is one of her best recipes! This is one of the first meals I made when I went away to college since it was so easy and affordable to make, while still having that special ‘home-cooked’ feel 🙂 My roommates all loved this recipe too!
It’s fun to hear of college kids making casseroles– they are due for a major comeback! 🙂
Viva -la-chicken for the Luke’s too and certainly a family favorite. This is my go to for meal trains and new moms ❤️❤️❤️
You’re right, it is a good one for meal trains and new moms. So easy to just double it too.
We call Grandma’s chicken tortilla casserole “Viva-La-Chicken” and is also a family-favorite! You are SO right….we all looked forward to having this with Grandma, served with a delicious green salad and rolls. If we were lucky, she would make the Cherry Crisp for dessert but for sure there would be cookies and ice-cream always on-hand in her kitchen. Thank you for sharing these memorable, delicious recipes with us!
I remember the cookies and ice cream, but I don’t think my family ever got the cherry crisp! Haha. Mom remembers her making it a lot when she was living at home though. Love that recipe too.