Chili Chicken Casserole
Boneless chicken breast smothered in a cream of mushroom and chicken sauce layered with tortillas, green chilli salasa, and cheddar cheese.
4 to 6 servings
4 double chicken breast
8-10 tortillas(flour or corn)
2 cans mushroom soup
1 can cream of chicken soup
1/2 can beef broth
1 onion, chopped
1 7-ounce can green chilli salsa
1 lb. cheddar cheese, grated
Cooking time can be cut down by, once again, slightly freezing chicken to make it easier to cut into bit size pieces. Cut tortillas into 8ths. Mix 2 broths and soak tortillas in mixture. Layer all the ingriedients in a casarolle dish. Refrigerate till ready to use. When ready to bake place in 300¡ oven uncovered for one hour. Remove from bottom of casarolle dish to serve.
From Peggy
FarOut Foods Garnish Tip
Garnish with fresh grated cheddar cheese |
