"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sonora Chicken Casserole Recipe

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This recipe for Sonora Chicken Casserole, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phyllis Perry Colbert
Added: Wednesday, September 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 whole chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 (15oz) can of chile without beans
1 (7 1/4 oz) jar of salsa
1/2 c milk
1 large onion chopped
12 corn tortillas
1/2 lb shredded cheddar cheese
1/2 lb shredded Monterey jack cheese

Directions:
Directions:
Cook chicken, when cool, slip off bones and cut into 1" pieces.

Mix together soups, chile, salsa, milk and onions. Then tear tortillas into small pieces.

In a large casserole put layer of chicken on bottom, then half of the tortillas, then half the sauce and finally half the cheese. Repeat layers ending with cheese. Bake at 350 for 45 minutes.

Let stand 10 minutes before serving.

 

 

 

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