| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | Skinned and boned chicken breast halves | |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | tb | Butter or margarine |
| 1 | Green pepper, chopped | |
| 1 | md | Onion, chopped |
| 2 | cn | (10oz) diced tomatoes with green chiles, undrained |
| 1 | cn | (10 3/4oz) cream of mushroom soup, undiluted |
| 1 | cn | (10 3/4oz) cream of chicken soup, undiluted |
| 12 | Corn (6 inch) tortillas, cut into quarters | |
| 2 | c | (8 oz) shredded Cheddar cheese |
INSTRUCTIONS
Here's tasty casserole recipe that I found in _Southern Living 1995 Annual Recipes_. I tried this last night and it tasted fabulous!:) Plus it's easy to make and is composed mostly of common ingredients. Sprinkle chicken with salt and pepper; place in a 13x9x2 inch basking dish. Bake at 325F for 20 minutes or until done; cool. Coarsely chop chicken, and set aside. Melt butter in a large skillet over medium heat. Add chopped pepper and onion, and cook, stirring mixture constantly, until vegetables are crisp-tender. Remove from heat, and stir in chicken, tomatoes with green chiles, and soups. Place one-third of tortilla quarters in bottom of a lightly greased 13x9x2 inch baking dish;; top with one-third chicken mixture, and sprinkle evenly with 2/3 cup shredded Cheddar cheese. Repeat layers twice, reserving remaining 2/3 cup cheese. Bake at 325F for 35 minutes; sprinkle with reserved cheese, and bake 5 additional minutes. Let stand 5 minutes before serving. Yield: 6 to 8 servings. Posted to Recipe Archive - 22 Sep 96 submitted by: bohemia@felix.TECLink.Net Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”