Yield: 4 Servings
Measure | Ingredient |
---|---|
1 large | Fryer |
1 large | Onion; chopped |
1 can | Cream of mushroom soup |
1 can | Cream of celery soup |
½ can | Rotel tomatoes |
1 cup | Chicken broth |
\N \N | Salt & pepper to taste |
\N \N | Taco chips |
2 cups | Cheddar cheese; grated |
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, .