| 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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