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Chicken Tortilla Casserole Recipe

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

Lois Cooper
Added: Tuesday, October 7, 2008


1 dozen corn tortillas
3 cups cooked chicken
1 or 2 cups mild cheddar cheese
1 can cream of mushroom soup
1 small can green chills
1 stalk celery
1 carrot
Onion, a few slices
1 bay leaf
2 cans chicken broth (or if you boil your chicken, use broth from that)

Cook chicken, celery, bay leaf, carrot, salt, and pepper until done. Make a sauce of broth and soup. Fry tortillas lightly in butter. Cut into quarters.
Assemble Casserole
Layer tortillas in baking dish. Cover with of cheese. Sprinkle with chills. Place chicken (broken up) over cheese and chills. Pour sauce over top. Sprinkle more cheese on top and bake in 350 oven for 30 minutes. May be made a day ahead and reheated.




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