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Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole, by , is from A Collection of Recipes by Mark and Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark Johnson

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken cooked and deboned or use 6-8 boneless skinless chicken breasts
1 chopped onion
1 green pepper, chopped
1 cup chopped celery
1 can cream of celery soup, and cream of chicken soup
1 can Rotel
12 corn tortillas
2 cups (8 oz) grated cheddar cheese
Optional: sour cream and salsa to top it with

Directions:
Directions:
Saute onion, green pepper and celery in melted butter or margarine. Add the soups and Rotel, mix well. Layer 6 torn tortillas in a greased 9 by 13 inch pan or baking dish. Then add 1/2 of the chicken, 1/2 of the soup mixture, and 1/2 of the cheddar cheese. Repeat one more time. Bake covered for 45 minutes at 350. Let sit for 10 minutes before serving.

 

 

 

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