Busy Day El Rancho Chicken
"Another great recipe from a magazine. Enjoy!!"
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 (10 1/2 ounce) can cream of chicken soup
- 10 ounces diced tomatoes and green chilies
- 1 medium onion, chopped
- 1 1⁄2 teaspoons chili powder
- 1⁄4 teaspoon pepper
- corn tortilla, cut in thin strips
- 3 cups cooked chicken, cubed
- 2 cups cheddar cheese, shredded
- sliced tomatoes (optional)
directions
- Combine soups, undrained tomatoes and next 3 ingredients, set aside.
- Sprinkle 1/3 of the tortilla strips over bottom of ungreased 3qt baking dish.
- Layer 1/2 of the chicken, spoon 1/2 of the soup mixture on top.
- Sprinkle 1/2 the cheese and another 1/3 of the tortilla strips over soup.
- Layer with remaining chicken, soup and tortillas.
- Bake covered at 350 for 45 minutes until bubbly and center is hot.
- Uncover, sprinkle with remaining cheese. Bake 3-4 minutes longer until cheese is melted.
- Top with sliced tomatoes. Let stand 10 minutes before serving.
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RECIPE SUBMITTED BY
I love trying new recipies and have a 17 year old and a husband that will try anything once. Even my Mom will try just about anything and will help cook once in a while. I usually make my mom do a marathon cookie bake during the holidays. She groans but I think she really likes it. I grew up in Florida and moved to North Carolina 14 years ago. I love the beauty of the mountains and the seasons but small town living can be both a little boring and joyous at times. The seasons let you cook different foods; stews and casseroles become popular during the cold weather months and of course lighter dishes during the summer.
