"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mexican Chicken More or Less Casserole Recipe

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

Contributor:  
Contributor:  
Joy Schubert
Added: Thursday, April 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 or 4 cups of cooked chicken (more or less) white, dark or combine. (You can use leftover fried, boiled or canned chicken or combine them.)
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup (Or you can use 2 cans of either one)
1 can Refried beans (regular or no fat)
1 can Ro-Tel diced tomatoes. (Regular, mild, or extra hot if you can take it.)
1 to 1 1/2 cups Velveeta cut into chunks. (Use more or less according to what you like.)
1 4 oz. bag (more or less) shredded cheese. (Use whatever you like or have on hand. Or slice some more Velveeta.)
6 Flour or corn tortillas

Directions:
Directions:
Butter a 2 quart casserole dish. Cut up about 4 tortillas to line the bottom of the casserole. You don't have to be neat or cover the whole thing. Mix the first 6 ingredients together in a bowl and pour into the tortilla lined casserole dish. Cut up the remaining tortillas and put on top of mixture. Be neat or sloppy, make a design on top if you want. Be sure to leave some room for the steam to get out. Sprinkle top with grated cheese, or put some slices on top. Bake at 350 oven for 20 minutes until cheese is melted and /or tortillas start to brown.



Personal Notes:
Personal Notes:
This is great for leftover chicken. I modified this from a recipe I found in a church cookbook.

 

 

 

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