| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Casseroles | 1 | Servings | |
INGREDIENTS
| 1 | Fryer chicken | |
| 1 | md | Onion chopped |
| 3/4 | c | Chopped celery |
| 1 | ts | Salt |
| 1 | cn | Cream of chicken soup |
| 1 | cn | Cream of mushroom soup |
| 12 | Tortillas cut in pieces | |
| 1 | Chopped green pepper | |
| 1 | cn | Ro-tel tomatoes |
| 1 | c | Sharp cheddar cheese |
INSTRUCTIONS
Boil chicken, onion, celery & salt until chicken is tender. Remove chicken from broth and cool, remove bones, chop chicken. Boil broth down to 1-1/2 c & add soups & mix. Preheat oven to 350 degrees. Arrange tortillas in pieces in bottom of buttered 8 x 12 in casserole with tortillas pieces. Cover tortilla pieces with chicken chunks. Sprinkle with green peppers. Cover with Ro-tel tomatoes. Pour soup mixture over all of it. Cover with foil & bake 35 to 40 min. Remove from oven and remove foil. Sprinkle with cheese, return to oven, cook til cheese is bubbly Serve hot.
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