2018-10-25
window.twttr = (function (d, s, id) { var js, fjs = d.getElementsByTagName(s)[0], t = window.twttr || {}; if (d.getElementById(id)) return t; js = d.createElement(s); js.id = id; js.src = "https://platform.twitter.com/widgets.js"; fjs.parentNode.insertBefore(js, fjs); t._e = []; t.ready = function (f) { t._e.push(f); }; return t; }(document, "script", "twitter-wjs"));


From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

  • 1 chicken (about 4 pounds) or 3 whole chicken breasts

  • 2 teaspoons salt

  • 1 teaspoon pepper

  • 1 bay leaf

  • 1 can condensed cream of chicken soup

  • 1 can condensed cream of mushroom soup

  • 1 can (10-1/2 ounces) Rotel tomatoes with green chilies

  • 1/2 cup chicken stock

  • Additional salt and pepper

  • 12 tortillas, torn in small pieces

  • 2 onions, finely chopped

  • 3 cups grated sharp cheese (about 3/4 pound)


TO PREPARE:

Cook chicken in water to which has been added 2 teaspoons salt, 1 teaspoon pepper and bay leaf.  Remove cooked chicken; reserve 1/2 cup of the chicken stock.  Cut chicken into large, bite-sized pieces; set aside.  Combine soups, tomatoes, chicken stock, salt and pepper to taste.  Mix well.  In a 3-quart casserole, make 3 layers in the following order: torn tortillas, chicken, tomato mixture, chopped onions and grated cheese.  Use all ingredients in the 3 layers, being sure that cheese is on top.  Bake at 350 degrees for about 45 minutes.

SERVES: 6 - 8

window.twttr = (function (d, s, id) { var js, fjs = d.getElementsByTagName(s)[0], t = window.twttr || {}; if (d.getElementById(id)) return t; js = d.createElement(s); js.id = id; js.src = "https://platform.twitter.com/widgets.js"; fjs.parentNode.insertBefore(js, fjs); t._e = []; t.ready = function (f) { t._e.push(f); }; return t; }(document, "script", "twitter-wjs"));
more from beliefnet and our partners