Debby Campbell is the oldest of Glen Campbell’s eight children, and she is the one who was alongside her dad in concert and on record the longest. His huge hits, including “By the Time I Geto to Phoenix” and “Rhinestone Cowboy,” are make him a legend of both country and pop/rock music. Starting in the 1970s, up until 2011, if you saw Glen Campbell in concert, chances are you also saw Debby right there by his side as his opening act, and his duet partner. As his devoted daughter, Debby not only performed with Glen, occasionally she also his opening act, and she cooked for him as well. According to Debby, “This is a recipe that I made a few times for dad while we were in Branson.” Try it and you’ll see why it was one of Glen’s favorites.
Ingredients:
– 1 Cooked Chicken, skinless, boneless, and cut into pieces
– 1 1/2 cups Chopped Onions
– 1 cup Chicken Broth
– 1 10.5-ounce can of Cream of Chicken Soup
– 1 10.5-ounce can of Cream of Mushroom Soup
– 2 4-ounce cans of Mexican Green Chilies
– 1 dozen Corn Tortillas
– 2 cups Grated Sharp Cheddar Cheese
Optional:
– 1 – 2 Jalapeno Peppers, chopped
– Hot or Mild Taco Sauce or Salsa for spice and garnish
[NOTE: When I asked Debby for a recipe, I amusingly wondered, “Will her recipe would be made with Campbell’s Soup?” Well, lo and behold, she actually provided me with a recipe that can be made with exactly that! I have to admit, I gave Debby’s recipe a few tweaks, slightly increasing the amount of onions, green chili’s, and cheddar cheese. The jalapeno peppers and the taco sauce were also my idea. The spice that these ingredients add, really make this tasty casserole rock!]
Directions:
For the cooked chicken, either pre-cook four chicken breasts, or bake a whole chicken for one hour at 350 degrees Fahrenheit. This is a great recipe to utilize a whole pre-cooked rotisserie chicken as well. When the chicken has cooled off enough to handle, chop or shred the skinned and boned meat into medium to small pieces.
Mix together the chicken broth, cream of chicken soup, and cream of mushroom soup in a bowl, and set aside. Chop the onions into small pieces, and chop the jalapeno pepper into very small pieces. Cut the 12 tortillas into quarters.
In a medium to large baking pan, begin to layer the ingredients as though you were creating a Mexican lasagna.
[NOTE FROM DEBBY: “Begin and end with chicken.”]
Spread one third of the chicken pieces on the bottom of the baking pan, followed by one third of the onions, and one third of the green chili’s. Cover the layer with one half of the quartered corn tortillas, arranged on top. Using a large spoon or ladle, cover the chicken and tortilla mixture with one third of the soup and broth mixture, and sprinkle it with one third of the cheddar cheese.
Spread the second layer of one third of the chicken, followed by one third of the onions, one third of the green chili’s, and sprinkle in the jalapeno peppers as well. Evenly cover it with a second layer of tortillas—using up the second half of them. Top the layer with another third of the soup and broth mixture, followed by another third of the cheddar cheese.
For the third and final layer, spread out the last of the chicken, onions, and green chili’s evenly. Top with the rest of the soup and broth mixture, and cover it with the last of the cheddar cheese.
Bake the layered Mexican Tortilla Chicken Casserole in a 350-degree oven for one hour. When the hour is up, remove it from the oven, and let it stand for three to five minutes to solidify. To serve: cut the casserole into generous squares, carefully remove them from the pan with one or two spatulas, and place the squares onto individual plates. Top the individual helpings of the casserole with stripes of your favorite hot or mild taco sauce or salsa, and serve alongside a fresh green salad.
[NOTE FROM DEBBY: “This recipe made a day ahead and refrigerated, then bake and serve it. If the recipe is doubled, add an extra can of soup.”]
Ingredients:
– 1 Cooked Chicken, skinless, boneless, and cut into pieces
– 1 1/2 cups Chopped Onions
– 1 cup Chicken Broth
– 1 10.5-ounce can of Cream of Chicken Soup
– 1 10.5-ounce can of Cream of Mushroom Soup
– 2 4-ounce cans of Mexican Green Chilies
– 1 dozen Corn Tortillas
– 2 cups Grated Sharp Cheddar Cheese
Optional:
– 1 – 2 Jalapeno Peppers, chopped
– Hot or Mild Taco Sauce or Salsa for spice and garnish
[NOTE: When I asked Debby for a recipe, I amusingly wondered, “Will her recipe would be made with Campbell’s Soup?” Well, lo and behold, she actually provided me with a recipe that can be made with exactly that! I have to admit, I gave Debby’s recipe a few tweaks, slightly increasing the amount of onions, green chili’s, and cheddar cheese. The jalapeno peppers and the taco sauce were also my idea. The spice that these ingredients add, really make this tasty casserole rock!]
Directions:
For the cooked chicken, either pre-cook four chicken breasts, or bake a whole chicken for one hour at 350 degrees Fahrenheit. This is a great recipe to utilize a whole pre-cooked rotisserie chicken as well. When the chicken has cooled off enough to handle, chop or shred the skinned and boned meat into medium to small pieces.
Mix together the chicken broth, cream of chicken soup, and cream of mushroom soup in a bowl, and set aside. Chop the onions into small pieces, and chop the jalapeno pepper into very small pieces. Cut the 12 tortillas into quarters.
In a medium to large baking pan, begin to layer the ingredients as though you were creating a Mexican lasagna.
[NOTE FROM DEBBY: “Begin and end with chicken.”]
Spread one third of the chicken pieces on the bottom of the baking pan, followed by one third of the onions, and one third of the green chili’s. Cover the layer with one half of the quartered corn tortillas, arranged on top. Using a large spoon or ladle, cover the chicken and tortilla mixture with one third of the soup and broth mixture, and sprinkle it with one third of the cheddar cheese.
Spread the second layer of one third of the chicken, followed by one third of the onions, one third of the green chili’s, and sprinkle in the jalapeno peppers as well. Evenly cover it with a second layer of tortillas—using up the second half of them. Top the layer with another third of the soup and broth mixture, followed by another third of the cheddar cheese.
For the third and final layer, spread out the last of the chicken, onions, and green chili’s evenly. Top with the rest of the soup and broth mixture, and cover it with the last of the cheddar cheese.
Bake the layered Mexican Tortilla Chicken Casserole in a 350-degree oven for one hour. When the hour is up, remove it from the oven, and let it stand for three to five minutes to solidify. To serve: cut the casserole into generous squares, carefully remove them from the pan with one or two spatulas, and place the squares onto individual plates. Top the individual helpings of the casserole with stripes of your favorite hot or mild taco sauce or salsa, and serve alongside a fresh green salad.
[NOTE FROM DEBBY: “This recipe made a day ahead and refrigerated, then bake and serve it. If the recipe is doubled, add an extra can of soup.”]