280009 Mexican Chicken Casserole Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Chicken breasts,
1 cup: Milk,
1: Doz corn tortillas,
1 small: Onion, grated
1 can: Cream of mushroom soup,
1 can: Ortega green chili salsa,
1 can: Cream of chicken soup,
1 lbs: Cheddar cheese, grated
Directions:
Mix together both cans of soup, milk, onion and salt 24 hours ahead of
time. Let set overnight. Next day, bake 4 chicken breasts in foil
at 400 degrees for 1 hour. Put 3-4 tablespoons chicken broth in
large casserole. Cut tortillas in 1 inch strips. Place in layers as
follows: tortillas, boned chicken (cut in long strips), then sauce
mix. Top with shredded Cheddar cheese. Bake for 1 to 1 1/2 hours at
350 degrees until bubbly. Submitted By BARRY WEINSTEIN On 02-26-95
Source from luhu.jp
time. Let set overnight. Next day, bake 4 chicken breasts in foil
at 400 degrees for 1 hour. Put 3-4 tablespoons chicken broth in
large casserole. Cut tortillas in 1 inch strips. Place in layers as
follows: tortillas, boned chicken (cut in long strips), then sauce
mix. Top with shredded Cheddar cheese. Bake for 1 to 1 1/2 hours at
350 degrees until bubbly. Submitted By BARRY WEINSTEIN On 02-26-95
Source from luhu.jp