What You Need:
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups chicken broth
1 can Rotel tomatoes & green chilies
12 corn tortillas, cut in quarters
1 3 to 4 pound chicken, boiled deboned, and shredded
1 large onion, chopped (I like to use purple, but any will do)
2 cups grated cheddar cheese
What You Do:
Preheat the oven to 350 degrees.
In a large mixing bowl combine soups, chicken broth, and Rotel. Mix well and set aside.
Grease a 3 quart casserole dishes well.
Layer half the tortilla pieces, half the onion, half the shredded chicken, and half the cheese. Top this with have of the soup & broth mixture.
Make one more layer of tortillas, shredded chicken, and onion, then pour the rest of the soup & broth mixture on top, then add the rest of the cheese.
Bake for 45 to 60 minutes.
I have been known to make this in a 9x13 casserole dish and it works just as well. This is a great casserole to make several at a time in foil pans, then pop into the freezer for later use. I've frozen both before baking and after, wither way works well.
5 comments:
Sounds great! Stop by my blog when you get a chance, I nominated you for an award!
I love that recipe! It also tastes great if you just mix it all together before baking. No need to layer. :)
I've read all the way down, and my 2 favorite things are Nuts and King Ranch Chicken. I cannot picture cooking with coconut oil. I guess that means I'm set in my ways, huh? Now you know why all of the comments at our "meetings at Curves. I'm definitely not one to try new food. Plain Jane that what I am. See ya in the AM.
PJ
I just found you and I am going to fix this! As an ex Texan (I hate that)I go back at least once a year I love to still cook Texas cooking.
I haven't tried cooking this as of yet, but I have eaten it before. A lady at my chuch fixes it all the time when we have our get-togethers and IT IS AN AWESOME DISH. Can't wait to go to the grocery store and get the fixin's
PJ
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