| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup |
| 3/4 |
c |
Pace Picante Sauce |
| 3/4 |
c |
Sour cream |
| 1 |
tb |
Chili powder |
| 2 |
md |
Tomatoes; chopped (about 2 cups) |
| 3 |
c |
Cubed cooked chicken or turkey |
| 12 |
|
Corn tortillas (6-inch); cut into 1-inch pieces |
| 1 |
c |
Shredded cheddar cheese (4 ounces) |
INSTRUCTIONS
I found these at the Campbell Soup Page -- http://www.campbellsoups.com
Prep Time: 15 Min. Cook Time: 40 Min.
1. Mix soup, picante sauce, sour cream, chili powder, tomatoes and chicken.
2. In 2-quart shallow baking dish arrange half the tortilla pieces. Top
with half the chicken mixture. Repeat layers. Sprinkle with cheese.
3. Bake at 350°F. for 40 minutes or until hot. Serve with additional
picante sauce and sour cream. Serves 8.
TIP: For 3 cups cubed cooked chicken, in medium saucepan over medium heat,
in 6 cups boiling water, cook 1 1/2 pounds skinless, boneless chicken
breasts or thighs, cubed, 5 minutes or until chicken is no longer pink.
Posted to Bakery-Shoppe Digest V1 #229 by jrjet@mtco.com (Dot & Tim
McChesney) on Sep 10, 1997
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