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Meat and Poultry:
Mexican Chicken Casserole

from the Houston Junior League Cookbook


INGREDIENTS:
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 chilies
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)
TO PREPARE:

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



Copyright 1992 The Junior League of Houston, Inc.  All rights reserved.

Visit The Junior League of Houston web site to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.

The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of the Houston Junior League Cookbook, are returned to the community.
 

   

 
 

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