CHICKEN TACO CASSEROLE
A different kick on Mexican cuisine. 4-5 Boneless, skinless chicken Breasts 1 Small yellow onion 1 package 12 white corn tortillas (the bigger ones) 16 oz Jar chunky salsa 1 can Cream mushroom soup 1 can Cream chicken soup 1 lb Medium cheddar cheese Wash chicken and place in glass dish or plate and microwave till cooked, about 12 min. Save juices from chicken and pour into bottom of casserole pan. Cut chicken into med. size chunks after it is cooked. Set aside. Cut corn tortillas into med. size squares. Set aside. Spread cheese. Set aside. Dice onion and put in a bowl. Combine onion, cream of mushroom soup, cream of chicken soup, and jar of salsa verde. Stir until all ingredients are mixed together well. In your casserole pan with the chicken juices on the bottom, layer corn tortillas, chicken, and salsa mix. You should have about 4 layers of each starting with the tortillas, then chicken, then spread a nice layer of the salsa mix on top of each layer. You should use all the ingredients. Take shredded cheese and top the casserole with a nice thick layer. Place in oven for 1 hour at 325 degrees. Cheese should be melted and bubbled on top forming a crust. Let cool a bit to allow sauce to thicken and serve. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
