arge pan and brown the chicken in batches until it's
eason chicken pieses generously on each side with Hidden Valley Ranch seasoning
Combine pasta, chicken, dip, soup, and water in casserole dish. Mix thoroughly.
Sprinkle bread crumbs evenly over top of the mixture.
Sprinkle cheese over top of the bread crumbs.
Bake in oven at 400 for 1 hour or an hour and a half if you're using raw (uncooked) chicken.
Let cool on stovetop for 10-15min. Serve.
Combine soup, chicken broth and tomatoes; set aside.
Oil a 3-quart casserole.
Layer half of tortilla pieces, half of chicken, half of onion and half of cheese in a casserole.
Pour half of chicken broth mixture over layer.
Repeat.
Bake at 350\u00b0 for 45 to 60 minutes.
Combine soups, chicken broth and tomatoes; set aside.
Oil a 3-quart casserole.
Layer half of tortilla pieces, half of chicken, half of onion and half of cheese in the casserole.
Pour half of chicken broth mixture over layers.
Repeat layers of tortillas, chicken and onion, then pour remaining chicken broth over top with remaining cheese.
Bake at 350\u00b0 for 45 to 50 minutes.
ushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream
Mix chili powder, cream of chicken soup, cream of mushroom soup, broth from chicken and Ro-Tel tomatoes together.
Spray 3-quart casserole with Pam.
Crunch up Doritos.
Grate Cheddar cheese.
Layer the Doritos, chicken, onion, bell pepper, soup mixture and cheese.
Repeat 4 layers.
Bake for 1 hour at 350\u00b0. Serves 8 to 10.
Combine broth, soups and tomatoes, set aside.
In large oiled casserole layer half of tortillas, half of chicken, half of onion and one third of cheese.
Pour one-half of liquid over layers. Repeat layers of tortillas, chicken and onion; then pour remaining liquid mixture over.
Top with remaining cheese.
Bake at 375\u00b0 for 1 hour.
Better when reheated.
egrees C).
Combine the chicken soup, mushroom soup, broth and
Mix chicken broth and both soups.
Divide all ingredients in half.
In greased casserole dish, put in chicken, sprinkle lightly with chili powder, garlic powder, salt and pepper.
Follow with soup-broth mix.
Then onion and green pepper on top. Make layer of tortillas and sprinkle with cheese. Repeat second layer as first. Top with crushed tortilla chips.
Bake, covered, 1 hour at 350\u00b0. Serves 8 to 12.
Preheat oven to 300 degrees F (150 degrees C.)
Layer the chips in a 9x13 inch casserole dish.
Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture.
Bake at 300 degrees F (150 degrees C) for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted.
Combine soups, chicken broth and tomatoes and set aside.
Oil a 3-quart casserole.
Layer 1/2 of the tortilla pieces, 1/2 of the chicken, 1/2 of the onion and 1/2 of cheese in the casserole. Pour half of the chicken broth mixture over layers.
Repeat layers and then add remaining cheese.
Bake at 350\u00b0 for 45 to 60 minutes. (Can be frozen and reheated.)
Preheat oven to 350\u00b0.
Grease 9 x 13 inch casserole dish.
Mix together chicken broth, cream of chicken soup and tomatoes and peppers in bowl.
Make layer of chicken in casserole dish and pour 1/2 of liquid over top.
Add 1/2 of tortillas, cheese and onion. Make a second layer of the same.
Bake for 1 hour.
Mix soups and Ro-Tel tomatoes with broth; set aside.
Grease a 2 1/2-quart casserole dish.
Layer the following: 1/2 chicken, 1/2 tortillas (in bite size pieces), 1/2 onion, 1/2 sauce (soups and broth) and 1/2 cheese.
Repeat, ending with cheese.
Bake for 1 hour at 350\u00b0.
Spray a 9 x 11-inch casserole dish with Pam.
Crush Tostitos and spread in bottom of dish.
Add diced chicken.
Blend remaining ingredients except cheese.
Pour over chicken.
Top with cheese. Bake in 350\u00b0 oven until bubbly for about 40 minutes.
Serves 12. There are 3.5 grams of fat per serving, 150 calories per serving.
Soak tortillas in chicken broth and place in bottom of 3-quart casserole. Saut green peppers and onions in oil until tender. Put over chicken. Add 3/4 cheese; sprinkle with chili powder, garlic and salt. Spoon undiluted soups over and top with crushed tomatoes and chilies. Add rest of cheese. Bake at 375\u00b0 for 30 minutes.
n shredded chicken. Spray a 9\" X 13\" inch casserole dish with
Brown onion in oil.
Combine with soup, broth, chilies and chicken.
Heat through.
In large greased casserole dish, layer tortillas, chicken mixture, cheese.
Repeat layers until casserole is filled.
Bake in 350 degree oven for 30-40 minute.
Make a sauce of the soups, tomatoes and chicken broth.
Tear tortillas into 1/4's.
Into one large 3-quart casserole or 2 smaller, put a layer of tortillas, chicken, onion and cheese.
Top with about 1/4 of sauce.
Repeat until all ingredients are used, ending with layer of cheese.
Cook, covered, for 30 minutes at 350\u00b0.
Remove cover and bake for 30 minutes longer.
This casserole freezes well.
Saute the onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes (until tender).
Stir in the chicken and the next seven ingredients. Remove from heat.
Tear the corn tortillas into 1-inch pieces, and layer 1/3 of them in the bottom of a greased 13 x 9 inch casserole.
Top with 1/3 of chicken mixture and 2/3 cup of cheese. Repeat the layers twice.
Bake at 350\u00b0 for 30 to 35 minutes.
You can freeze the casserole for a month, if desired. Then thaw it in the fridge overnight, and bake as directed.