Yield: 4 Servings
|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|
|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
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .