Chicken Tortilla Casserole - cooking recipe

Ingredients

3 whole chicken breasts
1 doz. corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 soup can milk
1 c. chicken broth
1 small chopped onion
1 can (7 oz. approximately) salsa
1 lb. grated Cheddar cheese
6 oz. chorizo or Italian sausage, sliced
10 chicken legs and wings (5 each)
1 medium onion, chopped (1/2 c.)
1 small sweet red or green pepper, cut into chunks or some of each
1 clove garlic, minced
1 1/2 c. long grain rice
1 1/2 tsp. instant chicken bouillon granules
1/4 tsp. ground turmeric
1/2 tsp. chili powder
seasoned salt to taste
4 c. hot water
4 baby carrots or 3-inch carrot chunks (12)
1 (10 oz.) pkg. frozen peas
1 (10 oz.) pkg. frozen artichoke hearts (optional)
1/4 c. pitted ripe olives (whole)
6 cherry tomatoes, halved or 1/2 c. tomato wedges
1 lb. raw shrimp, peeled (optional)

Preparation

In a 12-inch skillet or 4-quart Dutch oven, brown sausage over medium heat about 10 minutes.
Drain, reserving drippings in pan; set sausage aside.
Season chicken with salt and pepper.
Brown chicken in reserved drippings; remove chicken, reserving 1 tablespoon drippings in pan.
Add onion, red or green pepper and garlic to pan; cook until onion is tender.
Stir in uncooked rice, bouillon granules, spices and water; bring to boiling.
Add sausage and carrots.
Arrange chicken on top.
Reduce heat; cover and simmer 20 minutes.