| 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)
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