| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 1 |
|
Frying chicken |
| 1 |
cn |
(10 3/4 oz.) cream of mushroom soup |
| 1 |
cn |
(10 3/4 oz.) cream of chicken soup |
| 1 |
cn |
(10 oz.) Ro-Tel tomatoes green chilies (diced) |
| 1/2 |
cn |
Chicken broth |
| 12 |
|
Corn tortillas |
| 1 |
|
Onion; chopped |
| 2 |
c |
Cheese; grated |
INSTRUCTIONS
Cook chicken in small amount of water, lightly salted, until tender. Bone
and cut into pieces. To make a sauce, blend until smooth the following:
The 2 cans of soup, can of tomatoes and chilies and chicken broth. Set
aside. Into a 2 1/2 quart casserole (greased), place a layer of chicken,
1/2 of the tortillas, cut into pieces, 1/2 of the onion, 1/2 of the cheese
and 1/2 of the sauce. Repeat the layers ending with the grated cheese. Bake
uncovered for 1 hour. Bake at 350 degrees.
Date: Fri, 21 Jun 1996 16:52:25 -0500
From: awilson@tfs.net
MM-Recipes Digest V3 #173
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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