52 Weeks Of Sunday Dinner - Week 7

Were I to pin a "Signature Dish" on my mom, this would be it.  I don't know who passed this recipe on to her, but it was one of my favorites growing up, and it quickly became one of my husband's favorites as well.  (The kids prefer any and all chicken in nugget form, though when they stop complaining about the green chilies long enough to take a bite of this, they realize they like it too.)

Spanish Style Chicken Casserole

4 cups cooked and diced chicken
1 can cream of mushroom soup
1 can cream of chicken soup
½ cup milk
½ cup sour cream
1 small onion, chopped
1 can (4 ounces) diced green chilies
1 can (7 ounces) green chile salsa
Burrito sized flour tortillas
½ pound cheddar cheese

In large mixing bowl, mix first 8 ingredients.  Spoon ½ of mixture into greased 13 x 9 x 2-inch baking dish.  Arrange sliced tortillas on top  Layer more of chicken mixture, cheese, and tortillas.  Finish with layer of chicken and top with grated cheese.  Refrigerate several hours or overnight.  Bake, uncovered, at 300 degrees for 55 to 60 minutes.  Yield:  8 servings.

Every "Signature Dish" needs a "Signature Dessert", and this is it!  Don't let the dating of the Robert Redford moniker fool you, it's good!

(P.S.  Buy the largest tub of Cool Whip your grocery store has when you get ready to make this - I think it is 16 ounces?  When this recipe found its way into my mom's collection, Cool Whip still came in a 12-ounce container.  You can save the extra for another recipe or just spread a little more on the top!)

The Next Best Thing to Robert Redford

Crust:
1 ½ sticks butter or margarine
1 ½ cups flour
½ to 1 cup walnuts or pecans, chopped

Blend all ingredients and press into a 13 x 9 x 2-inch baking dish and bake at 350 degrees for 15 to 20 minutes or until golden brown.  Let cool completely.

1st Layer:
8 ounces Cool Whip
8 ounces cream cheese, softened
1 cup powdered sugar

Blend 1 ½ cups Cool Whip, cream cheese and powdered sugar until smooth.  Spread over crust.

2nd Layer:
3 cups milk
2 packages (3 ounces each) instant chocolate pudding

Remaining Cool Whip

Mix milk and pudding until smooth and pour over 1st layer.  Gently spread remaining Cool Whip over pudding and sprinkle with chopped nuts.  Refrigerate until ready to serve.  Yield:  12 servings.