CATEGORIES
INGREDIENTS
- Cooking Time: 30 minutes
- Servings: 8
- Preparation Time: 20 minutes
- 3-4 pound hen
- 1 onion
- 1-2 ribs celery
- salt and pepper
- 1 onion, chopped
- 1 large bell pepper, chopped
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1/2 pound cheddar, grated
- chili powder
- garlic salt
- 1 package corn tortillas
- 1 can Rotel, undrained
DIRECTIONS
- Boil in until tender in water seasoned with onion, celery, salt, and pepper. Cut chick into bite-size pieces and reserve all stock. Chop onion and bell pepper, combine soups, and grate cheese. Microwave onion and peppers together. Just before getting casserole together, soak the tortillas in boiling chicken stock until wilted. Begin layering casserole in baking dish in this order: tortillas, chicken, onion bell pepper, sprinkling to taste with chili powder and garlic salt, soup mixture, and cheese. Repeat the layers, making sure that the tortillas are oozing with stock. Cover the casserole with the tomatoes and juice. Juices in the casserole should be about half of the depth of the pan. If not, add more stock. May be made and frozen several days ahead, but always make at least one day ahead and refrigerate so the flavors will blend. Bake uncovered at 375 degrees for 30 minutes.
