Spanish chicken casserole

Yield: 4 Servings

Measure 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

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, .

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