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| 4-5 | pound | whole chicken | ||
| salt and Pepper | ||||
| 1 | bay Leaf | |||
| 1 | large | green bell pepper; chopped | ||
| 1 | large | onion; chopped | ||
| 1 | tablespoon | butter or margarine | ||
| 2 | cans | cream of chicken soup | ||
| 2 | cans | cream of mushroom soup | ||
| 2 or 3 | 10-ounce | RO*TEL diced tomatoes and chiles | ||
| 1 | 4-ounce | can green chiles | ||
| 20 | corn tortillas; cut into bite size pieces | |||
| 4-5 | cups | sharp cheddar cheese; shredded | ||
 |
| Stew chicken with salt, pepper and bay leaf. After cooking, bone and cut chicken
into bite-size pieces.**
In a large saucepan, cook green pepper and onion in butter until tender. Stir in soups and RO*TEL Tomatoes and Green Chilies. In a 3-quart shallow baking dish, 13 X 9-inches, arrange alternate layers of tortillas,
chicken, soup mixture, and cheese, using one-third of all ingredients.
Repeat layers two more times. Bake at 325 degrees for 40 minutes or until hot
and bubbly and cheese is browned. Serves 8. **Note: If you have a
crock pot, a better way to cook chicken is to simply drop it in the crock
pot and cook on Low for 6-8 hours or on High for 4-6 hours... no
liquid... you can add the salt and pepper and bay leaf as the
chicken will create lots of broth... if you've never tried cooking chicken
this way, you don't know what you are missing!! |
