Cut chicken into bite size pieces. Lightly coat a large skillet with Nonstick cooking spay and cook chicken over medium heat until brown. Place cooked chicken in 3 1/2 or 4 quart slow cooker.
In a medium bowl combine chicken soup, water, beans, undrained tomatoes and cumin. Pour over chicken.
Cover and cook on low for 4-6 hours or high 2-3 hours. If desired top each serving with sour cream and crushed tortilla chips.
Each serving equals 1 1/2 cups.
Cook on high for about 2 hours chicken breasts, chicken stock, tomato sauce, green chilies, cream of chicken soup, taco seasoning, minced onion, and garlic powder.
Take out the chicken breasts and let them cool off enough to touch them. Then dice them up into bite sized pieces. Then, add the chicken back into the crock pot.
Add the remaining ingredients and stir. I covered the pot back up and reduced the setting to low and cooked the rest of the afternoon.
To make the soup on the stovetop, combine chicken, onions, celery, carrots,
Use a long Pyrex dish; grease or spray with Pam.
Crush chips to line bottom of dish.
Mix soups, broth, tomatoes and cheese in a saucepan.
Heat over medium-low heat until cheese melts.
Layer chips, chicken, soup mixture, chips, chicken, soup mixture, etc. in pan.
Bake at 350\u00b0 for 30 minutes or until hot.
Yields 6 servings.
Recipe may be doubled.
Heat soup, milk, chicken and peppers in saucepan.
Layer in 9 x 13-inch baking dish, starting with tortillas, then sauce; repeat. Bake, uncovered, at 350\u00b0 for 30 minutes.
I doubled the recipe for dinner for seven and it was a hit!
Boil chicken breasts for 1 hour.
Let cool and remove chicken from bone in small strips.
Mix together in a large bowl Ro-Tel tomatoes, cream of chicken soup and cream of mushroom soup.
Add boiled chicken strips to mixture.
Crush a layer of Tostitos chips on the bottom of a 9 x 13-inch casserole dish.
Pour mixture over chips.
Bake at 350\u00b0 for approximately 30 minutes.
Remove and top with grated cheese.
Return to the oven and bake until cheese is nice and melted.
Serves 6 to 8 people.
175 degrees C).
Place chicken breasts in the bottom of
Place the cubed chicken in the bottom of crock pot.
Mix the salsa and cream of chicken soup together.
Pour soup mixture over cubed chicken.
Add crushed tortilla chips on top of soup mixture.
Add grated cheese over the crushed chips.
Cook on high for 4 hours.
Take a potato masher and mash all the chicken into little bits inside the crock pot.
Stir it well.
Cook for 2 more hours on low.
Serve in tortillas with sour cream.
OVEN ROAST A CHICKEN --.
THEN STRIP THE SKIN AND CUT CHICKEN INTO CHUNKS --.
in a large soup pot --.
add:
water,chicken soup base, chicken,celery,carrots,onions,and mexican tomato sauce --.
let simmer -- for 2-3 hours on low heat.
before serving --.
garnish with tortilla strips,cheese, cilantro, and lime wedge.
Bake and bone chicken breasts.
Saute onion in oleo.
Pour in Ro-Tel tomatoes, cream of chicken soup, cream of mushroom soup and add chicken broth.
(I use broth from chicken and add Swanson chicken broth as needed.)
Simmer all of this for 30 minutes.
Boil chicken and debone.
Line a casserole dish with Fritos. Put a layer of chicken over the Fritos.
Make a sauce of milk, tomatoes, chicken soup, mushroom soup, onions and chicken broth; pour over chicken.
Place grated cheese on top of mixture.
Bake for 1 hour at 350\u00b0.
Can be frozen prior to baking.
Boil chicken breasts for 1 hour.
Cool and cut chicken up in pieces.
Mix chicken, cream of mushroom and cream of chicken soup, jalapeno peppers, onions, salt and pepper.
Put 1 layer of mixture and 1 layer of cheese.
Repeat procedure until mixture is gone. Cover with cheese.
Cook at 350\u00b0 for 35 minutes.
Combine cream of mushroom and chicken soup, chicken broth, onion, celery, bell pepper, tomatoes and chilies, 1 cup cheese, chicken, salt and pepper.
Line greased 3-quart baking dish with tortilla chips.
Pour mixture over chips.
Top with remaining 1/2 cup grated cheese.
Bake at 325\u00b0 for about 35 to 40 minutes or until cheese is bubbly but not brown.
Perfect for potluck dinners.
Mix together onion, American cheese, spices, mashed tomatoes and cream of chicken soup.
Soften tortillas in chicken stock (do not soak too long or they will crumble).
Line long shallow casserole dish with 6 overlapping tortillas.
Cover tortillas with a layer of chicken mixture and another layer of tortillas and chicken mixture.
Heat in oven at 350\u00b0 for 25 to 30 minutes.
Top with grated cheese and heat 5 minutes to melt.
Boil chicken until done.
Reserve 1 cup of broth.
Bone when cool and cut in bite size pieces.
Crush Doritos.
Dilute chicken soup with broth from boiled chicken.
Add Ro-Tel and chicken.
Mix together.
Layer crushed Doritos in bottom of 9 x 13-inch pan, reserving 1/3 of the bag for the top.
Add chicken mixture.
Cube cheese and melt in microwave oven.
Pour on top of chicken mixture. Sprinkle crushed Doritos on top of cheese.
Bake in 325\u00b0 oven until cheese bubbles through top of Doritos.
Saute onion in oleo. Add to onion the black olives, cream of chicken soup, celery soup, pimiento, water chestnuts, chilies and tortillas.
Layer sauce, tortillas, chicken, cheese in a 9 x 13-inch pan twice, ending with cheese.
Bake at 350\u00b0 for 20 to 30 minutes.
Boil and debone chicken breasts. Line large casserole with crushed chips. Add in this order: chicken, onions, salt, mushroom soup, tomatoes (drain 1/2 the liquid before adding tomatoes), peppers, chicken soup and grated cheese. Cover with foil and bake at 325\u00b0 for 40 minutes. (Remove foil for last 20 minutes.)
Mix the chiles, sour cream, cream of chicken soup and green onions.
Coat tortillas in soup mixture.
Place one layer in a 9 x 13-inch pan.
Place chicken layer and cheese, then repeat layers. Bake at 350\u00b0 for 30 minutes.
Mix together 2 cans of mushroom soup, 2 cans of chicken soup, 1 can Ro-Tel, 1 cup chicken broth, and 1 small chopped onion. Layer Dorito chips, soup mixture, and cheese. Start over. Top with shredded cheese. Bake 30 minutes at 350 or until brown.
Stew the chicken until done.
Pick off the bones.
Soak tortillas
in
chicken
stock.
Line
baking
dish:
tortilla, chicken, chicken soup and mushroom soup.
Sprinkle garlic salt and chili powder over
the chicken.
Sprinkle cheese over top. Spread Ro-Tel tomatoes on top.
Bake at 350\u00b0 for 30 minutes or until cheese is melted.