Name: Diane C.
Total Recipes: 1
Skip to main content
Swap Used Books - Buy New Books at Great Prices!
How To Swap Books
Sign Up
Search 
Kiosk
PBS Market (New Books)
Book Browser
Advanced Search
Books Posted Today
Member Book Reviews
Award Winning Books
NYT Best Sellers
Amazon Best Sellers
Most Traveled Copies
Club Wish List
Login
Community
Discussion Forums
Book Lists
Blog
Donations
Box-O-Books
Maps
The Eclectic Pen
Fun Stuff
Top 100
Pulse of PBS
Spread The Word
Photo Gallery
Recipes
Club Tag Cloud
Member Testimonials
Help Center
Kiosk
PBS Market (New Books)
Go Shopping
Buy Credits
Buy PBS Money
Upgrade Membership
Gift Certificates
Transfer Credits
Favorite Recipes: Mexi-Chicken Casserole
Recipe Author
Details
|
Ingredients
- 6breasts or 2 whole - Chicken
- 1-dozen - corn tortillas
- 1-can - cream of chicken soup
- 1-can - cream of celery soup
- 1/2-cup - chopped onion
- 21/2-c - shredded jack cheese
- 2-med cans - diced ortega chiles
Cook chicken in water seasoned with poultry season until tender. Remove from water, drain and cut up.
Use olive oil or spray a large baking dish (9x13) and layer ingredients twice in the following order:
tortillas-cut into 1" pieces
chicken
onion
cheese
chiles
celery soup
chicken soup
salt and pepper to taste
Pour broth from chicken over top until it almost reaches the top. Cover and bake 45-60 minutes at 350.
Notes
I always top it off with a few tortillas and alittle more sheese. I have received many compliments on this dish
when I took it to potluck dinners. ENJOY!
Member Comments
Leave a comment about this recipe...
