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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

My Mom's Original Chicken Ole (Lyn Mitchell) Recipe

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This recipe for My Mom's Original Chicken Ole (Lyn Mitchell) is from Tatted Grannie's Recipe Collection, 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 boned, cut into bite sized pieces
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 large yellow onion, chopped
1 large bell pepper, chopped
1 can Rotel tomatoes, with green chilis
1 dozen corn tortillas
1 big hunk cheddar cheese, grated
Reserved chicken stock
1 heaping tablespoon chili powder
Directions:
Directions:
1. Prepare chicken, set aside

2. Put soups, onion, bell pepper, and chili powder in bowl ant stir together

3. Grate cheese

4. Spray bottom of 13" X 9" pan with Pam spray

5. Dip corn tortillas for an instant in warm chicken stock and line bottom of pan with 6 tortillas

6. Spread half of soup mixture over tortillas and put half of chicken pieces on top

7. Spread on half of cheese

8. Repeat layers and then top with Rotel tomatoes, with juice

9. Bake at 350º for about 30-45 minutes, until cheese is melted and everything is bubbly
Personal Notes:
Personal Notes:
For the top layer of cheese, I wait until about 15 minutes before it is done to add it, so it doesn't brown

 

 

 

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