Cowboy Casserole |
| Name: |
Angelina Glass |
| Base: |
Fort Hood |
| Recipe: |
A Texas favorite!
1 pound chicken, deboned
1/2 package corn tortillas (Tostitos work too, but not as well)
1 can low sodium chicken broth
4 to 6 cups cheese
1 can Ro*tel tomatoes, spicy or mild, or 1 1/2 cups salsa
Seasonings optional (garlic, salt, pepper)
Deep casserole dish
Preheat oven to 350 degrees F.
Boil chicken with seasoning. I buy the rotisserie chickens that are
already
seasoned and cooked, and debone it. Smear a little broth in the
casserole dish
and lay the first layer of tortillas. Pour a little more broth,
spread half the
chicken, half the tomatoes, and half the cheese. Cover with a little
more broth.
Repeat process. Bake for about 30 minutes, until the cheese is
bubbly. This goes
nicely with a green salad and some iced tea!
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