OLE CASSEROLE 
I.
6-7 chicken breast halves
1 pkg. corn tortillas (12)
Onion
Celery

Poach chicken with onion and celery 15 minutes. Drain, cool, skin and bone. Tear or cut tortillas with chicken into bite sized pieces.

1-3 sm. cans Ortega chili peppers (I use one

Remove seeds and chop.

1 lb. sharp cheddar cheese

Grate; save 1/4 cup for top.

IV.
3 cans cream of chicken soup
2 tbsp. green taco sauce or similar
2/3 soup can of milk (part sour cream optional)
1 tbsp. chili powder (1 tsp. enough for us)

Mix.

Layer above (I, II, etc.) four times in buttered 3 to 4 quart casserole. Add cheese topping. Refrigerate 2 to 3 days. (Freezes well.) Bake at 350 degrees for 1 1/2 hours (until hot). Enjoy.

 

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