"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Linda Adams Chicken Dish Recipe

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This recipe for Linda Adams Chicken Dish, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. butter or margarine, melted
1 large green pepper chopped
1 med. onion, chopped
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 can (10-3/4 oz. condensed cream of chicken soup
1/2 cup of fresh mushrooms cut into slices
2 cans (10 oz. each) RO*TEL tomatoes and;
green chilies
2 cups cubed cooked chicken
12 soft corn tortillas, torn into bite-size pieces
2 cups shredded cheddar cheese


Directions:
Directions:
Preheat oven 325. In a large saucepan, saute pepper and onions in melted butter until tender. Stir in RO*TEL, soups and chicken. In a 13x9" baking dish, alternately layer tortillas, soup mixture and cheese repeating for 3 layers. Bake 40 minutes or until bubbling and heated through.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I first tasted this dish at my sister Sherry's funeral. Very good and Linda says you can adjust this to your taste. (I liked it this way.)

 

 

 

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