Mexican Chicken Cassarole

By SD296

Ingredients

• Chicken:
• 1 large chicken
• 2 onions
• 2 ribs of celery
• Salt & Pepper
• Sauce:
• 1 large green pepper, chopped
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 8 ounces cheddar cheese, shredded
• Chili powder
• Garlic Salt
• 1 package corn tortillas
• 1 can Rotel tomatoes and green chilies

Details

Servings 12

Preparation

Step 1

Boil chicken until tender in water with salt, pepper, onion and celery. Bone chicken.

Chop onion and peppers.

Combine soups and grated cheese.

Just before putting the cassarole together, soak tortillas in boiling chicken broth until wilted.

Start layering in a 9 x 12 baking dish in this order: tortillas (dripping with stock), chicken, onion, peppers. Sprinkle to taste with chili powder and garlic salt. Top with soup and cheese mixture. Repeat layers. Be sure the tortillas are oozing with broth.

Cover cassarole with Rotel tomatoes.

This cassarole should be made at least one day ahead and refrigerated so the flavors will blend.

Bake uncovered at 375 degrees for 30 minutes.