Viva La Chicken Casserole
So creamy, and rich, and flavorful. It’s no wonder it was so popular.
I hesitated to make this casserole because it called for assembling it the night before, and baking it the next day, which seemed like a lot to ask, but then I kept finding it in like every cookbook I looked through. Seriously, it was almost as popular as tuna casserole. Every single vintage cookbook I went through had a version of Viva La Chicken Casserole. And when I see that, I know it’s going to be good, so I gave it a shot, and I am so glad I did.
It is a little odd to rest it overnight, but every version required it, so I didn’t dare do anything less. But, once I thought about it, I actually think it would be kind of convenient to be able to make it the night before, then just pop it in the oven the next day, so I’m kind of sold on it.
And it’s definitely the most expensive casserole I’m making this week, but only because it’s packed with a ton of meat, and a whole pound of cheese, so that means it’s a lot more filling than some rice-filled casseroles, so it goes a lot farther. If you’re curious, I’ll break down the costs at the end, so stick around for that.
So how’s it made? I’ll show you. There’s very little prep, outside of chopping the chicken in to bite sized pieces, and mixing the sauce ingredients together. The sauce is made by blending a can of cream of chicken soup and a can of cream of mushroom soup, milk, green salsa, and diced onions. Mix that together well, then set it aside while we start assembling the layers.
Butter your casserole dish before you start, then add a bit of water to the pan. Then layer the bottom with half the corn tortillas that you’ve cut into strips. Cover that with half the chicken, then half the sauce. Make sure everything is nice and even and level, then do it again. Tortillas, then chicken, and sauce. Top that with cheese, and you’re done.
I will say, I think it would be even tastier if you put half the cheese in the middle instead of all on top. Up to you, though. Time to put it in the fridge. The recipe says for 24 hours, but overnight is plenty.
Then, it’s time to bake. 90 minutes later, you have a decadent, creamy, delicious casserole ready to enjoy. It’s so flavorful and rich, with just the right amount of spice and crunch.
The total cost it took me to make it was $22.44. That will vary a lot depending on your source for the chicken, but that’s only $2.81 a portion! That’s pretty cheap, even if you add a side or two.
It’s super family friendly since it’s easy to control the spice level, and packed with a lot more protein than you usually find in casseroles. And even though you’ll need to make it the night before, it will be ready with no work at all the next day. I actually even think it would be awesome in a crockpot if you want to make it extra easy.
Gretchen Mueller was sweet enough to share this recipe in the vintage community cookbook Norris Choir Sister City Project, and I am so grateful she did. It was absolutely delicious, and I hope it Inspiron to save more vintage community cookbooks, and to cook more old recipes.
KITCHENWARE USED IN THIS RECIPE
VINTAGE PYREX
Homestead from the 1970’s
Other Recipes in this Series
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Chicken Curry Rice Casserole
Sometimes taking the time to do things the slow way is best. You’ll see what I mean with this delicious creamy casserole.
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Bride’s Pride Casserole
A surprisingly fresh casserole with Asian flavors, packed with veggies.
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Sea Shell Casserole
A meaty, delicious pasta casserole the whole family will love.
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Cheese Grits Casserole
Delicious, cheap, and satisfying. Everything a great casserole should be!
