CHICKEN TORTILLA CASSEROLE
1 (2 to 2 1/2 lb.) chicken
Salt and pepper to taste
2 to 3 onions
1 bay leaf
1 (l10 3/4 oz.) can condensed cream of mushroom soup
1 package tostados or large size corn chips
1 (10 oz.) can RO-TEL Tomatoes and Green Chilies, drained
3/4 lb. Cheddar cheese, grated
Stew chicken with salt, pepper, 1 onion and bay leaf. Bone the cooked chicken and cut into bite size pieces.
In a 2-quart casserole alternate layers of chicken, (undiluted) soup, testados, tomatoes, cheese and 1 or 2 chopped onions, ending with a topping of cheese. Use liquid from tomatoes if more liquid is needed.
Bake at 350 degrees F for 1 hour or until hot and bubbly and cheese is toasted.
Makes 6-8 servings
Source: Recipe pamphlet: Zesty Recipes Start with the Hot Tomato RO-TEL, Knapp-Sherrill Co., 1978
1 (2 to 2 1/2 lb.) chicken
Salt and pepper to taste
2 to 3 onions
1 bay leaf
1 (l10 3/4 oz.) can condensed cream of mushroom soup
1 package tostados or large size corn chips
1 (10 oz.) can RO-TEL Tomatoes and Green Chilies, drained
3/4 lb. Cheddar cheese, grated
Stew chicken with salt, pepper, 1 onion and bay leaf. Bone the cooked chicken and cut into bite size pieces.
In a 2-quart casserole alternate layers of chicken, (undiluted) soup, testados, tomatoes, cheese and 1 or 2 chopped onions, ending with a topping of cheese. Use liquid from tomatoes if more liquid is needed.
Bake at 350 degrees F for 1 hour or until hot and bubbly and cheese is toasted.
Makes 6-8 servings
Source: Recipe pamphlet: Zesty Recipes Start with the Hot Tomato RO-TEL, Knapp-Sherrill Co., 1978
MsgID: 0110898
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 19 Recipes from the booklet: Zesty Recip...
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Shared by: Betsy at Recipelink.com
In reply to: Recipe: 19 Recipes from the booklet: Zesty Recip...
Board: Vintage Recipes at Recipelink.com
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