arge casserole pan.
Dump tortilla chips into the soup, mix
r spray with oil and bake at 400\u00b0F (while soup
br>Sprinkle one-third of tortilla strips over bottom of an
Chicken Tortellini Bake:
Preheat oven to
Preheat oven to 350\u00b0.
Place chicken breasts in deep skillet. Add water to barely cover.
Bring to a simmer and cook over medium heat until chicken is white throughout, but still moist, 12-15 minutes.
Drain.
When cool enough to handle, tear into 1 inch strips and layer in a greased 9x13 inch baking dish. Layer tortilla strips evenly over chicken.
Wash chicken. Place chicken and chicken stock into a 6 or
In a bowl, combine the chicken, chiles, broth, soups and onion; set aside.
Warm tortillas in microwave according to package directions.
Layer half of the tortillas on the bottom of a greased 13 x 9 x 2 inch baking dish or pan, cutting to fit pan if desired.
Top with half of the chicken mixture and half of the cheese.
Repeat layers.
Bake, uncovered, at 350\u00b0 for 30 minutes. Yield: 6 to 8 servings.
In a bowl, combine chicken, green chilies, broth, soups and onion; set aside. Warm tortillas according to package directions. Layer half of tortillas on bottom of a greased 9 x 13 casserole dish (cut tortillas to fit dish). Top with half of chicken mixture and half of cheese. Repeat layers. Bake, uncovered, at 350\u00b0 for 30 minutes. Serves 6 to 8.
inutes.
Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat
inutes. Mix in cream of chicken soup, sour cream, and cumin
In a bowl, combine chicken, chilies, broth, soups& onion; set aside.
Cut or tear tortillas into 3-4 inch pieces and layer half on the bottom of a greased 13X9 inch pan.
Top with half the chicken mixture and half the cheese.
Repeat layers.
Bake, uncovered 30-40 minutes at 350 degrees.
In a shallow bowl, combine the first 13 ingredients.
Dip chicken in oil; coat with crumb mixture.
Place in a greased 15x10 inch baking pan.
For potatoes, combine oil, salt, parsley, paprika, garlic powder, and pepper in a bowl.
Add potatoes; stir until coated.
Place around chicken.
Bake, uncovered, at 350 degrees for 1 hour or until potatoes are tender and chicken juices run clear.
Grease a 13x9 inch pan.
Break tortillas into fourths.
Boil chicken and debone.
Mix Velveeta and half of grated cheese with 1 cup broth and soups.
Heat until well blended.
Add chicken. Layer tortillas and cheese mixture.
End with cheese mixture on top. Sprinkle with remaining cheese.
Bake at 350 degrees for 45 minutes.
Preheat oven to 350 degrees F.
Place chicken in a large baking or roasting pan. Combine remaining ingredients and pour over chicken.
Bake for 30 minutes or until chicken is thoroughly cooked.
Place chicken in bottom of 13 x 9 x 2-inch baking dish.
Top with strips of tortillas.
Mix together canned ingredients (no water) and spread on top of tortillas.
Sprinkle with cheese. Bake at 350\u00b0 for 1 hour.
Cover with foil for first 15 minutes.
Heat corn oil in a large pot, saute diced onion lightly.
Add minced garlic, chipotle peppers, tomatoes and tomato paste. Cook until mixture is reduced.
Add chicken stock, bay leaf, epazote, cumin, salt and pepper. Simmer slowly 30 minutes. Add optional corn to warm.
Garnish each serving with a little avocado, cheese, chicken tortilla strips,olives and lime slices.
Cut chicken in cubes.
Brown in oil in large skillet.
Remove chicken.
Brown peppers and onion in same skillet with oil.
Cook until tender.
Add garlic, cumin, cinnamon, chili powder, bouillon, tomatoes and rice.
Bring to boil, then boil for 5 minutes.
Turn into 13 x 9-inch casserole dish.
Top with chicken.
Bake, covered, at 350\u00b0 for 35 minutes.
Uncover, spread salsa evenly over top. Sprinkle with cheese.
Bake, uncovered, for 5 minutes.
Serve with sour cream and black olives.
Remove skin from chicken; wash chicken and dry well with paper towels.
Combine flour, salt and pepper.
Dredge chicken in flour mixture and brown in heated oil.
Place chicken in a shallow pan. Combine soup, soy sauce, 2 tablespoons almonds, beer and mushrooms; pour over chicken.
Bake, uncovered, at 350\u00b0 for 1 hour, basting occasionally.
Sprinkle with remaining almonds.
Yields 6 servings.
MIX soup, water, rice onion powder and black pepper in 3-qt shallow glass baking dish. Top with chicken. Sprinkle chicken with additional pepper.
COVER and bake @ 375F for 45min, check and bake for another 45min, or until chicken is no longer pink and rice is done.
UNCOVER. Sprinkle cheese over chicken and bake and additional 10min.
GET YOUR VEGGIES: Stir 2 cups fresh, canned or frozen vegetables into the soup mixture before topping with chicken.
In a 2-quart baking dish (shallow), mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover chicken and bake at 375\u00b0 for 45 minutes or until done. Makes 4 servings.