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1 ea large fryer chicken 12 ea corn tortillas cut in pieces
1 ea med onion chopped 1 ea chopped green pepper
3/4 c chopped celery 1 cn Ro-tel tomatoes
1 ts salt 1 c harp cheddar cheese
1 cn cream of chicken soup 1 cn cream of mushroom soup
4 servings
Boil chicken, onion, celery & salt until chicken is tender. Remove
chicken from broth and cool, remove bones, chop chicken. Boil broth
down to 1 1/2 c & add soups & mix. Preheat oven to 350 degrees.
Arrange tortillas in pieces in bottom of buttered 8 x 12 in casserole
with tortillas pieces. Cover tortilla pieces with chicken chunks.
Sprinkle with green peppers. Cover with Ro-tel tomatoes. Pour soup
mixture over all of it. Cover with foil & bake 35 to 40 min. Remove
from oven and remove foil. Sprinkle with cheese, return to oven, cook
til cheese is bubbly. Serve hot.
1 ea med onion chopped 1 ea chopped green pepper
3/4 c chopped celery 1 cn Ro-tel tomatoes
1 ts salt 1 c harp cheddar cheese
1 cn cream of chicken soup 1 cn cream of mushroom soup
4 servings
Boil chicken, onion, celery & salt until chicken is tender. Remove
chicken from broth and cool, remove bones, chop chicken. Boil broth
down to 1 1/2 c & add soups & mix. Preheat oven to 350 degrees.
Arrange tortillas in pieces in bottom of buttered 8 x 12 in casserole
with tortillas pieces. Cover tortilla pieces with chicken chunks.
Sprinkle with green peppers. Cover with Ro-tel tomatoes. Pour soup
mixture over all of it. Cover with foil & bake 35 to 40 min. Remove
from oven and remove foil. Sprinkle with cheese, return to oven, cook
til cheese is bubbly. Serve hot.
