| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Chicken, Casseroles, Mexican |
2 |
Servings |
INGREDIENTS
| 6 |
|
Corn tortillas |
| 1/2 |
c |
Milk |
| 1/2 |
lb |
Cheddar cheese; shredded |
| 1 |
cn |
Green chili salsa |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
cn |
Cream of chicken soup |
| 3 |
|
Chicken breasts; cooked, cut up |
INSTRUCTIONS
Cut or tear the tortillas in 1/2" squares. Put half of
them on the bottom of a baking dish and cover with 1/2
of the cheese. Mix salsa, both soups and chicken
together. Add half of this mixture to the baking dish.
Repeat the layers and top with cheese. Cover and put
in the frige for 24 hours. Bake at 350~F for 45 min.
Uncover for the last 15 minutes to brown.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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