oup into a large casserole pan.
Dump tortilla chips into the
Wrap chicken breasts in foil and bake 1 hour at 400\u00b0.
Cool and bone chicken.
Break into large pieces.
Cut tortillas into 1-inch strips or squares.
Mix soups, milk, onion and salsa.
Combine soups, sour cream, picante sauce and onion. Heat to almost boiling. Grease 9 x 9-inch baking pan. Break tortillas into pieces. Line pan with half of the tortillas. Spread half of chicken on tortillas and pour half of soup mixture over top. Repeat layers with remaining ingredients and top with cheese. Bake in 350\u00b0 oven for 30 to 40 minutes.
Cook
chicken; debone and cut in pieces.
Combine soup, milk, onion and green chilies along with chicken broth and mix well. Grease casserole and add in layers:
liquid first, then chicken, cheese
and
tortilla wedges, ending with liquid and cheese
on top.
Use
2-quart
casserole.
Bake at 350\u00b0 for 1 hour.
Saute onion in oleo.
Boil chicken until tender; cut in bite size pieces.
Add tomatoes, mushroom soup and chicken soup to onions.
Stir until hot.
Add chicken to mixture.
Grease casserole dish with half the tortilla shells torn in pieces.
Pour half of chicken mixture on top of shells.
Top with cheese and another layer of tortilla shells.
Then chicken mixture and top with rest of cheese.
Bake in 350\u00b0 oven for 20 to 30 minutes or until bubbly and golden.
Microwave (or otherwise cook) chicken until tender.
Bone and lay in chunks in a greased large shallow baking dish.
Break up 1 dozen flour tortillas and lay them on top of the chicken.
Mix together the soups, onion, chili, milk and salsa.
Spread this mixture evenly over the top of the chicken and tortillas.
Sprinkle both cheeses on top of the casserole.
You can freeze the casserole at this point if you wish.
Bake the thawed casserole at 350F for 45 minutes.
This also freezes well after it has been cooked.
Boil chicken; remove meat from bones and cut into pieces.
Cut the tortillas into 1-inch strips.
Mix the soups, salsa, onion and milk.
Place a layer of tortilla strips in casserole dish, then a layer of chicken, then soup mixture; repeat.
Top with cheese. Bake for 1 hour at 300\u00b0.
Blend soups, broth, chilies and salsa.
Layer chips, chicken, soup mixture and cheese in a casserole dish.
Repeat layers until all are used, topping with grated cheese.
Bake at 350\u00b0 for 30 minutes or in crock-pot on low for several hours.
ayers similar to lasagna-sauce, chicken, tortilla strips.
In an 8
Boil chicken and debone and skin.
Cut tortillas into strips or squares.
In a large bowl, combine canned soups, salsa, and milk to form a sauce.
Add grated cheese, chicken cubes, tortilla pieces, and chopped onions.
Toss all ingredients until well mixed.
Put into greased casserole dish.
Cover and let sit in refrigerator overnight.
Bake, covered, at 350 degrees for about 45 minutes (or until hot and bubbly).
Wrap chicken breast individually in foil and
Bake chicken breasts in 400\u00b0 oven for 1 hour; when cool, shred into large pieces.
To the chicken broth, add mushroom soup, chicken soup and cream.
Stir in chiles.
Add tortilla pieces to sauce; mix well.
Add chicken pieces, stirring gently.
Place in casserole dish and top with 1/2 pound grated Cheddar cheese.
Bake in 350\u00b0 oven for 35 minutes.
Serves 8.
ome paper towels.
Cut chicken into bite-sized pieces and
Cook the chicken breasts in the oven. You
Boil chicken; reserve broth.
Take chicken off bones and chop meat.
Mix all ingredients except tortillas and season to taste with salt and pepper.
Put 1 tablespoon of mixture in each tortilla; roll up and place in bottom of casserole dish. Pour remaining mixture over top.
Bake at 250\u00b0
for about 30 minutes or until cheese bubbles.
repared baking dish. Arrange 6 tortilla halves over the sauce, overlapping
Bone and skin chicken; cut in large pieces.
Cut tortillas into 1-inch squares or strips.
Mix soups, milk and onion.
Add salsa.
Butter large shallow baking dish (8 1/2 x 12 1/2-inch). Place thin layer of tortilla, then chicken, then layer of soup mixture.
Repeat layers 2 or 3 times, ending with the soup mixture.
Top with cheese.
Let stand in the refrigerator for 24 hours.
Bake in a 350\u00b0 oven for 1 1/2 hours, until bubbly hot.
Spray an ovenproof casserole dish with Pam.
Mix the chicken, chilies, olives, soup and sour cream together.
immer 5 minutes.
Add chicken and simmer 5 minutes.