| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion; chopped (up to) |
| 3 |
tb |
Butter |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
cn |
Cream of chicken soup |
| 1/2 |
c |
Chicken broth |
| 1 |
cn |
(small) Rotel tomatoes and green chiles |
| 1 |
|
Chicken; cooked and deboned |
| 1 |
pk |
(small) tortilla chips |
| 3/4 |
lb |
Sharp cheddar cheese; grated |
INSTRUCTIONS
Brown onions in butter. Combine with soups, broth and tomatoes. Add
chicken; mix well. Butter baking dish. Layer tortilla chips, chicken sauce,
cheese. Repeat these layers. Bake for 30 minutes at 325 degrees. Serves 8
to
10.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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