"The belly rules the mind."--Spanish Proverb

Chicken Tortilla Casserole Recipe

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

Contributor:  
Contributor:  
Don and Ma Waugh
Added: Saturday, October 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 whole chicken breast
1 dozen corn tortilla
1 can cream of chicken soup
1 can cream of mushroom soup
1 C milk
1 onion, chopped
1 can (7oz) green chili salsa
1 lb cheddar cheese, grated

Directions:
Directions:
Wrap chicken in foil. Bake at 400* for 1 hour. Save juice. Bone and cut into chunks. Cut tortillas into 1 inch squares. Mix soups, milk onion and salsa.
Butter a large shallow baking dish. Put chicken juice in the bottom. Put in a layer of tortillas, then chicken. Pour over some of the soup mixture. Continue layers until all ingredients are used, ending with soup mixture. Top with cheese. Cover, let stand in refrigerator overnight. Bake at 300* for 1-11/2 hours.

Personal Notes:
Personal Notes:
This recipe came from Georgia Herring, who got it from her Aunt Pearl in Honolulu.

 

 

 

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