- 6
1/5
(1 Votes)
Ingredients
- 1 large Fryer
- 2 t. salt
- 1 t. pepper
- 1 bay leaf
- 1 can cream of chicken soup, 10 1/2 oz.
- 1 can cream of mushroom soup, 10 1/2 oz.
- 1 can Rotel tomatoes w/green chilies, 10 1/2 oz.
- 1/2 c. chicken stock
- salt and pepper to taste
- 12 corn tortilas, torn in small pieces
- 1 onion, finely chopped
- 3 c. Cheddar cheese, grated
Preparation
Step 1
Cook chicken in water seasoned with 2 t. salt, pepper and bay leaf. Remove cooked chicken; reserve 1/2 c. of the chicken stock. Debone chicken and cut into bite-size pieces. Set aside.
Combine soups, tomatoes, chicken stock, salt and pepper to taste. Mix well.
In a 3 quart casserole, make 3 layers in the following order: torn tortillas, chicken, soup mixture, chopped onions, and grated cheese.
Bake at 350 for about 45 inutes, or until bubbly.
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