Green Chile-Chicken Casserole

This is a Kelly specialty. Simple and delicious!


– 1 1/3 cups fat-free, less-sodium chicken broth 
– 1 cup canned chopped green chiles, drained
– 1 cup chopped onion
– 1 cup fat-free sour cream
– 3/4 teaspoon salt
– 1/2 teaspoon ground cumin
– 1/2 teaspoon freshly ground black pepper
– 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell’s)
– 1 garlic clove, minced
– 12 (6-inch) corn tortillas 
– 4 cups shredded cooked chicken breast (about 1 pound)
– 2 cups (8 ounces) finely shredded sharp cheddar cheese


Preheat oven to 350°.
1. Combine the first 9 ingredients (up to minced garlic) in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

2. Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. 

3. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. 

4. Bake at 350° for 30 minutes or until bubbly.


Savory Mushroom, Shallot and Fontina Quiche

Was looking for a straightforward savory quiche to serve for a brunch get together. This recipe worked great, served as the centerpiece of the brunch buffett with fresh fruit, applewood smoked sausages, aged white cheddar, aged smoked gouda and home made cinnamon rolls (ok they were Pillsburry, but they were still delicious)


1 refrigerated pie crust (half of 15-ounce package)

2 tablespoons (1/4 stick) butter

2/3 cup chopped shallots (about 3 medium)

5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved

4 large eggs

2/3 cup half and half

1/3 cup whole milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly grated or ground nutmeg

1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided


1. Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. If using a frozen pie crust, 7-9 minutes. 

Reduce oven temperature to 325°F.

Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.

Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.

Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.