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CHICKEN TORTILLA CASSEROLE Recipe

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This recipe for CHICKEN TORTILLA CASSEROLE is from Precious Memories: Heirloom Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken, boiled and removed from bone
1 stick oleo or butter
1 medium minced onion
2 cans Cream of Chicken Soup
2 cans Cream of Mushroom Soup
2 cans Rotel (to desired hotness)
1 large package of white tortilla shells
4 c. shredded cheddar cheese
1 tube Ritz crackers, crushed
Directions:
Directions:
Set out 1/2 chicken meat to use and freeze the other half. In large pan (I use a Dutch oven), add onion and butter together and heat to melt. Add Cream of Chicken Soup, Cream of Mushroom Soup, Rotel and chicken meat. Heat until bubbly. Set aside 2 cups cheese. In 9x13 baking pan, cut tortilla shells to fit and make a bottom layer. Add a layer of the meat mixture with cheese on top. Add another layer of tortilla shells, meat mixture and cheese. Two or three layers works well. On top, use the 2 cups of cheddar cheese that was set aside earlier, and on top of the cheese, add the crushed Ritz crackers. Bake at 350º until bubbly. Serve hot.
Personal Notes:
Personal Notes:
I usually double this recipe to make (2) 9x13 pans -- typically one pan with Original Rotel and the other with Hot Rotel. (Mild is also available.) It's a popular dish and I like to use it when serving a larger group. Two pans will easily serve 8-10 people.

 

 

 

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