| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(10-3/4 oz.) cream of mushroom soup |
| 1 |
cn |
(10-3/4 oz.) cream of chicken soup |
| 1 3/4 |
c |
Milk |
| 2 |
c |
Cooked chicken; chopped |
| 1 |
lg |
Onion; finely chopped |
| 1 |
c |
Salsa |
| 2 1/2 |
c |
Grated cheese |
| 12 |
|
Corn tortillas; each cut into 8 pieces |
INSTRUCTIONS
Preheat oven to 350 F. Lightly butter two 8 inch square pans. In a medium
bowl, combine soups and milk. Stir to blend well. Add chicken, onion, salsa
and 2 cups of the grated cheese. Divide between both pans. Layer tortilla
pieces and chicken mixture, topping with chicken mixture. Top with
remaining grated cheese. Freeze. Bake thawed casserole 35 - 45 minutes, or
until bubbly on edges and hot in the center. Each serves 4.
Posted to EAT-L Digest by Perry Greene <palgreen@HIWAAY.NET> on Dec 22,
1997
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”