Elizabeth Tipton

Mexican Chicken Casserole March 10, 2014

Filed under: Uncategorized — Elizabeth @ 3:07 pm

Mexican Chicken Casserole
from the Houston Junior League Cookbook

1 chicken (about 4 pounds) or 3 whole chicken breasts
2 teaspoons salt
1 teaspoon pepper
1 bay leaf
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 can (10-1/2 ounces) Rotel tomatoes with green
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.

SERVES: 6 – 8


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