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Mexican Chicken Casserole


1 chicken (about 4 pounds) or 3 whole chicken breasts
2 teaspoons salt
1 teaspoon pepper
1 bay leaf
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 can (10-1/2 ounces) Rotel tomatoes with green chilies
1/2 cup chicken stock
Additional salt and pepper
12 tortillas, torn in small pieces
2 onions, finely chopped
3 cups grated sharp cheese (about 3/4 pound)


Cook chicken in water to which has been added 2 teaspoons salt, 1 teaspoon pepper and bay leaf.

Remove cooked chicken; reserve 1/2 cup of the chicken stock. Cut chicken into large, bite-sized pieces; set aside.

Combine soups, tomatoes, chicken stock, salt and pepper to taste. Mix well.

In a 3-quart casserole, make 3 layers in the following order: torn tortillas, chicken, tomato mixture, chopped onions and grated cheese.

Use all ingredients in the 3 layers, being sure that cheese is on top.

Bake at 350 degrees for about 45 minutes.

This chicken recipe serves 6-8

Chicken Recipes



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