Saturday, January 19, 2008

Chili Chicken

4 boneless, skinless chicken breasts, cooked & cubed

corn tortillas, cut into strips

1/2 lb Monterey Jack cheese, shredded


1 can cream of mushroom

1 can cream of chicken

1/2 cup chicken broth

1 can/jar green salsa sauce

1 can chili (without beans)

1 chopped onion

*Place chicken in 9x13" casserole dish.  Layer tortillas over chicken.  Pour sauce over chicken and spread cheese on top.

*Bake at 350, covered, for 15 minutes.  Remove top and bake an additional 30 minutes.

(from Auntie's kitchen)

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