Chicken Casserole

Originally in the 1994 cookbook


1 large or 2 small hens
1 onion, minced
1 small can green chilies
2 cans cream of chicken soup
1 dozen corn tortillas
– grated cheese


  1. Heat oven to 350 degrees F.
  2. Boil chicken until tender; reserve broth. De-bone chicken and cube meat.
  3. Saute onion and chilies in margarine.
  4. Add soup, 1 cup broth, and chicken.
  5. Quarter and butter tortillas. Layer with chicken mixture and cheese in baking dish. Sprinkle with cheese.
  6. Bake for 45 minutes.

Makes 10 servings


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