1-3 lb. chicken, cut up
2 1/2 tsp. salt
1 medium onion, sliced
3-4 stalks of celery, chopped
1 can cream of chicken soup
2/3 can Rotel tomatoes
1 can cream of mushroom soup
1/2 c. chicken broth
1 dozen corn tortillas, cut into strips
2 c. grated cheddar cheese
Boil chicken with salt. Remove chicken from broth, saving 1 1/2 c.
broth. Remove meat from chicken bone, cutting into cubes.
Saute onions and celery in a small amount of butter or broth. Mix
with soups, tomatoes, broth, and chicken.
In a 3-qt. casserole, place a layer of tortillas, a layer of chicken
mixture, and a layer of cheese. Repeat the layers.
Bake at 350 degrees for 20 minutes, then at 300 degrees for 40 minutes.
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.