Spicy Chicken Casserole |
| Name: |
Keri Scott |
| Base: |
LRAFB |
| Recipe: |
Spicy Chicken Casserole:
1 small whole chicken;
1 can Rotel tomatoes;
1 bell pepper, chopped;
1 lg. onion, chopped;
12 corn tortillas;
1 can cream of chicken soup;
1 can cream of mushroom soup;
1/2 lb Velveeta Cheese, cubed;
Chili powder, to taste;
Garlic powder, to taste;
DIRECTIONS:
Boil chicken, debone, tear into bite size pieces. Dip tortillas in broth and line a 9 x 13 inch pan with 6 of them. Layer (using 1/2 of ingredients). Add another layer of tortillas. Layer with remaining ingredients. Pour 12 cup broth over layers. Preheat oven to 350F. Bake at 350F 45 minutes to 1 hour.
This can be made in advance (you must bake it) and frozen.
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