Spanish chicken casserole
4 Servings
Ingredients
| Quantity | 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 |
| Salt & pepper to taste | ||
| Taco chips | ||
| 2 | cups | Cheddar cheese; grated |
Directions
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, .