"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Chili Casserole Recipe

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This recipe for Chicken Chili Casserole, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dianne & Ewen McEwen


2 chicken breasts
1 onion, quartered
1 carrot, peeled and chopped
1 celery stalk including leaves
10 peppercorns
1/2 tsp. salt
1 10 oz. can cream of mushroom soup
3/4 c. milk
1/2 pt. sour cream
12 oz. shredded sharp cheddar cheese
10 flour tortillas, each cut into 8 wedges
1 fresh hot banana chili, seeded and diced OR
1 4 oz. can green chilies drained and diced

Simmer chicken breasts, vegetables, and peppercorns in covered saucepan with water to cover for about 20 minutes.
Reserve chicken broth for another use after straining; discard vegetables and peppercorns.
Dice chicken pieces.
Prepare sauce of soup - milk, sour cream, and chilies.
Layer the tortillas, diced chicken, sauce, and cheese in 9 x 9 inch casserole.
Finish top with layer of cheese.
Bake in covered casserole at 350 degrees for about 40 minutes; uncover the last 10 minutes. You may need to add a small amount of chicken broth.




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