July 11, 2009

Creamed Chicken Casserole



The Americanized Mexican

This is no where near an authentic Mexican recipe but it is sho 'nuff good.

Feeds four hearty appetites along with a side dish.



Creamed Chicken Casserole

1 large hen or 4 chicken breasts
2 onions, divided
1 rib of celery, halved
1 bell pepper, chopped
1 onion, chopped
1/2 can Ro-tel, mild or hot
1 can cream of chicken soup
1 package corn tortillas
1/2 cup grated cheddar cheese
Chili powder and cumin to taste

Boil the chicken, 1 onion and celery covered with water over medium heat until chicken is done. Remove and let cool. Continue boiling liquid until it renders about 1 cup. Meanwhile, remove skin and bones from chicken and chop into bite size pieces, set aside. To the chicken stock, add onion, bell pepper and the 1/2 can Rotel, chicken soup and the chopped chicken. Add seasonings to taste. Mix well.
In a large casserole, place a layer of tortillas on the bottom. Add a layer of chicken mixture alternating with the tortillas. End with the tortillas on top. Sprinkle with the cheese. Bake in a 350 F. oven for 25 minutes or until heated through and cheese browns.
Use the whole can of Rotel if desired, just drain well.

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