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Mexican Chicken Casserole

Mexican Chicken Casserole

Ingredients:

  • 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)

Directions:

  1. Cook chicken in water to which has been added 2 teaspoons salt, 1 teaspoon pepper and bay leaf.
  2. Remove cooked chicken; reserve 1/2 cup of the chicken stock.
  3. Cut chicken into large, bite-sized pieces; set aside.
  4. Combine soups, tomatoes, chicken stock, salt and pepper to taste. Mix well.
  5. In a 3-quart casserole, make 3 layers in the following order: torn tortillas, chicken, tomato mixture, chopped onions and grated cheese.
  6. Use all ingredients in the 3 layers, being sure that cheese is on top.
  7. Bake at 350 degrees for about 45 minutes.

This chicken recipe serves 6-8

Chicken Recipes




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