280009 mexican chicken casserole

Yield: 4 servings

Measure Ingredient
4 \N Chicken breasts
1 \N Doz corn tortillas
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 cup Milk
1 small Onion, grated
1 can Ortega green chili salsa
1 pounds Cheddar cheese, grated

Mix together both cans of soup, milk, onion and salt 24 hours ahead of time. Let set overnight. Next day, bake 4 chicken breasts in foil at 400 degrees for 1 hour. Put 3-4 tablespoons chicken broth in large casserole. Cut tortillas in 1 inch strips. Place in layers as follows: tortillas, boned chicken (cut in long strips), then sauce mix. Top with shredded Cheddar cheese. Bake for 1 to 1½ hours at 350 degrees until bubbly. Submitted By BARRY WEINSTEIN On 02-26-95

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