Yield: 6 Servings
|1 \N||3-pound hen -or-|
|6 \N||Chicken breasts|
|\N \N||Onion; celery, salt and pepper|
|1 can||Cream of chicken soup|
|1 can||Cream of mushroom soup|
|1 medium||Onion; chopped|
|1 \N||Bell pepper; chopped|
|1 \N||Rib celery; chopped|
|1 pack||Frozen tortillas|
|1 teaspoon||Chili powder; or to taste|
|\N \N||Garlic salt to taste|
|8 ounces||Grated Cheddar cheese|
|1 can||Chopped Rotel tomatoes and green chiles|
Boil chicken in water seasoned with onion, celery and salt and pepper to taste. SAVE STOCK, skim off fat. Cut chicken into bite-size pieces. Combine soups; set aside. Dip tortillas in stock; layer half the tortillas in a 13x9-inch baking dish. Cover with half the chicken, sprinkle with half the onion, bell pepper and celery, and pour half the soup mixture over.
Sprinkle with chili powder and garlic salt to taste. Sprinkle with cheese (you may save some for the top, if desired). Repeat layer of tortillas, chicken, onion, bell pepper, celery and soup. Pour Rotel over top; pour enough reserved stock over top to fill half-depth of pan. Cover and refrigerate overnight. Bake at 375 degrees uncovered for 45 minutes or until heated and bubbly.
FROM JANE GLASS
TIME INCLUDED MARINATING
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .