Gringo chicken casserole

6 To 8

Ingredients

Quantity Ingredient
2 Chickens boned & diced (1 lb. w/o bone or 1-1/2 lb. w' bone)
1 Onion - chopped fine
1 Garlic clove - minced
1 Bell pepper - chopped fine
4 tablespoons Margarine
1 can (10 oz) green chiles & tomatoes
1 can (10-3/4 oz) of cream of mushroom OR chicken OR chicken - mushroom
1 pack Corn tortillas
16 ounces Grated cheddar

Directions

Boil chicken until tender. Reserve broth. (If you use canned chicken, just use canned broth or bouillon.) Saute onions, garlic, & pepper in margarine.

Mix with canned ingredients. Dip tortillas into broth, then tear. In buttered casserole, place a layer of tortillas, soup & onion mixture, chicken, then cheese. Repeat & top with cheese. Bake 350 for 20 to 30 minutes.

Posted to EAT-L Digest 27 Aug 96 From: Laura Walker <walkerl01@...> Date: Wed, 28 Aug 1996 13:20:28 -0500

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