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2 1/2 c. cooked cubed chicken 2 c. shredded Cheddar cheese, divided 1 can cream of mushroom soup 1 can cream of celery soup 1 (10 oz.) can Ro-Tel diced tomato and green chilies 1 (8 oz.) can green diced chilies 3/4 c. plus 1 Tbsp. sliced green onions 1 doz. flour tortillas (9-inch), each cut into 6 triangular wedges Heat oven to 375 degrees. Spray 11 x 7 pan with cooking spray. In a large bowl, combine all ingredients except use 3/4 cup green onions and set aside the 1 tablespoon. Use only 1 cup of cheese and set the rest aside. Set aside 12 tortilla wedges and mix the rest into the mixture. Bake uncovered 30 minutes or until heated completely. Tuck rest of wedges around casserole and top with the remaining 1 cup cheese. Bake 5 minutes longer and garnish with the remaining green onions. Yields 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |