Mexican Chicken Casserole Serves 8-10 Simmer a 3-4 lb chicken with 1 cup of celery and onion. When done, cool and cut chicken into bite size pieces. Reserve the stock from the check to be used for dipping of tortillas. Chicken breast can be used instead. 2 to 3 cups cooked chicken1 cup chopped onion1 cup chopped green pepper (or mix green, yellow, red)Chili powder to tasteGarlic powder to taste1 can cream of chicken soup1 can cream of mushroom soup1 can (14.5 oz.) chopped tomatoes with green chilies5 corn tortillas (for a large sized pan more may be needed)1½ cups grated cheddar1½ cups shredded Monterrey Jack cheese Boil chicken with onion and celery to make stock and to cook chicken.Remove chicken from stock and cut into bite size pieces.Dip the tortillas in the stock and put half of the tortillas to cover the bottom of a baking pan which has been sprayed with Pam. Tear tortillas to fit pan.Place ½ of the chopped chicken, ½ of the raw onion, ½ of the peppers over the tortillas.Sprinkle with chili powder and garlic powder.Mix together the soups and tomatoes (undrained).Pour ½ of the soup/tomato mixture over the top.Repeat all the layers one more time. Casserole can be refrigerated at this point.Bake covered at 375 degrees for ½ hour if started at room temperature) or 1 hour if cold. (Just be sure it is thoroughly heated)Pour shredded cheese over the top and bake uncovered for 15 minutes or until the cheese has melted.
First Presbyterian Church
