| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Casseroles |
4 |
To 6 |
INGREDIENTS
| 1 |
|
Chicken (2 1/2 to 3 lb.) |
| 1 |
|
Onion, chopped |
| 1 |
pk |
(8 oz.) tortilla chips, broken |
| 1 1/2 |
c |
Shredded Cheddar cheese |
| 1 |
cn |
Cream of mushroom soup, undiluted |
| 1 |
cn |
Cream of chicken soup, undiluted |
| 1 |
cn |
(10 oz.) tomatoes with hot peppers (Rotel) |
| 3/4 |
c |
Chicken broth |
INSTRUCTIONS
It is from my old faithful cookbook called "Calling all Cooks."
Recipe By : Kathryn Robertson
1. Cook chicken in salted water; remove from broth, reserving 3/4 cup
broth. Bone chicken and cut into small pieces. Place chicken in bottom of a
lightly greased 2 quart shallow casserole.
2. On top of chicken put a layer of onion, half of the chips and cheese.
Top with remaining chips.
3. Combine soups, tomatoes, and chicken broth; blend well. Pour over
casserole and bake at 350 F. for 30 minutes.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Robert & Lisa
Hookano" <swtnstky@netusa1.net> on Jul 10, 1997
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