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Chicken Tortilla Casserole Recipe

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

Contributor:  
Contributor:  
Mary Ann Holcomb Bivans-Grimm and Jim
Added: Saturday, December 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 C. margarine
1 med. bell pepper
1 med. onion
1 10 oz. cream of mushroom soup
1 10 oz. cream of chicken soup
1 cans Rotel Diced Tomatoes and Green Chilies
2 C. diced cooked chicken
12 corn tortillas
2 C. shredded cheddar cheese

Directions:
Directions:
In a large sauce pan cook pepper and onion in margarine until tender (about 5 min.). Add soups Rotel tomatoes and chicken stirring until blended.
Alternately layer tortillas that have been cut into bite size pieces, soup mixture and cheese, repeating for 2-3 layers, end with cheese. Bake 1 hour. 350 degree oven.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
When I make this casserole I use the mildest of the Rotel tomatoes.

This is a very good casserole. I have never had any not like this casserole. In fact Sister Caroline said: "Yum Yum"

 

 

 

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