Mexican chicken casserole

Yield: 1 servings

Measure Ingredient
\N \N Boil a whole chicken, and strip all of the meat off of the bones.
\N \N Mix in with a can of Cream of Mushroom soup and a can of Cream
\N \N Of Chicken soup, shredded mozzerella chesse, and a can of chopped
\N \N Chili peppers...
\N \N In an oven dish, line the pan with flour tortillias, layer the
\N \N Chicken mixture with the tortillias (as you would with a
\N \N Lasagna), and bake in a hot oven for one hour... when the mixture
\N \N Is bubbline along nicely, it's done.. you may add shredded
\N \N Cheddar cheese fors some color, as well as salsa...
\N \N That's it! A very easy recipe, and a very good one.
\N \N Susan

FROM: SUSAN FORD, INTERCOOK

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