| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Spanish |
Casserole |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Fryer |
| 1 |
lg |
Onion; chopped |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
cn |
Cream of celery soup |
| 1/2 |
cn |
Rotel tomatoes |
| 1 |
c |
Chicken broth |
|
|
Salt & pepper to taste |
|
|
Taco chips |
| 2 |
c |
Cheddar cheese; grated |
INSTRUCTIONS
Boil chicken until tender. Remove from the broth; pick meat from the
bones, but leave chicken in large pieces. Saut. onions in small amount of
butter until tender; add in soups, tomatoes, broth and salt and pepper.
Line a casserole dish with the tacos. Add a layer of chicken and a layer of
soup mixture; add a layer of cheese. Repeat layers. Bake in a 350 degree
oven for
30 minutes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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