Chicken Casserole |
| Name: |
Jennifer Torres |
| Base: |
MCAS Miramar |
| Recipe: |
heat oven to 325 degrees.
Boil water in a pot and add a Boneless skinless chicken or boneless skinless chicken breast(Opt.add a couple of chicken bouillon cubes for flavor)
When done, Dip corn or flour tortillas in the broth and line the casserole dish. shred the chicken and add a layer over the tortillas. add a layer of shredded cheese then add a can of cream of mushroom soup and a cream of celery soup then a can of green chiles, some diced onions, diced bell peppers and layer of chicken again.cover tightly with foil.
bake for one and half hours
take out and add a can of diced tomatoes and top it off with shredded cheese. uncovered,let sit in oven until the cheese is melted.
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Ingredients
4 cups of boneless skinless chicken or whole
1 can of cream of mushroom
1 can of cream of celery
1 can of green chiles
1 can of diced tomatoes
diced onions
diced bell peppers
3 cups of shredded cheese
package of corn or flour tortillas
and OPT. 2 chicken bouillon cubes
OPT. can of cream of chicken
just add as many layers as you wish,cook serve and enjoy
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