| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casserole | 8 | Servings | |
INGREDIENTS
| 1 | c | Chopped green pepper |
| 1 | c | Chopped onion |
| 1/2 | c | Margarine |
| 2 | cn | Cream chicken soup |
| 1 | cn | Cream mushroom soup |
| 1 | cn | (10-oz) Ro-tel tomatoes with green chilles (up to) |
| 2 | lb | Chicken stewed with 1 bay leaf salt & pepper; boned and skinned |
| 12 | Corn tortillas; torn into bite size peices | |
| 1 1/2 | c | Cups shredded sharp cheddar |
INSTRUCTIONS
submitted by: jmchee@goodnet.com (Marina, Phoenix, AZ) After stewing chicken cut into bite size pieces. In large saucepan, cook green pepper and onion in margarine till tender. Stir in soups and Ro-tel tomatoes. In a 3 qt. shallow baking dish 9x13x2 arrange 3 alternate layers of tortillas, chicken, soup mixture, and cheese ending with a topping of cheese. Bake at 325 F. for 40 minutes till hot and bubbly and the cheese is brown. DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 10 JUNE 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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