| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casseroles | 1 | Servings | |
INGREDIENTS
| 1 | Boiled chicken | |
| 1 | pk | Corn tortillas |
| 1 | cn | Cream of mushroom soup |
| 1 | Chopped onion | |
| 1 | cn | Rotel tomatoes |
| 2 | c | Cheddar cheese |
INSTRUCTIONS
Boil the chicken and save the chicken broth. Debone and cut the chicken up into bite-sized pieces. Mix together the onion, rotel, and soup. Then you will layer all this. First, dip the corn tortilla into the chicken broth until it becomes a little soft. I use six tortillas per layer in a 13x9 casserole dish. Next, on top of the tortillas add a layer of chicken, then a layer of the soup mixture, then a layer of cheese. Then start over again with another of layer of tortillas and repeat the other layers. Cover and bake for 30 minutes at 350 degrees. Recipe by from Rat Bert By Real Food for Real People [realfood@rmci.net] on Dec 09, 1998, converted by MM_Buster v2.0l.
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