Ingredients:
1 can cheese soup
1 can cream of chicken soup
1 small can Rotel tomatoes and green chiles
1/2 soup can chicken broth
1 small can sliced black olives, drained
1 small can chopped green chiles
1 cooked chicken, meat removed from bones
1 med. onion, chopped
1 doz. corn tortillas, torn into small pieces
2 cups cheddar cheese, grated
Cooking Instructions
Mix soups, Rotel, broth, olives and chiles to make the sauce. In a 9" x 13" baking dish, layer chicken, onions, tortilla pieces and sauce. Repeat layers, then top with cheese. Bake covered at 350° for 1 hour, removing cover for the last 10-15 minutes.
Note: Serves 6. Can opener special.
1 can cheese soup
1 can cream of chicken soup
1 small can Rotel tomatoes and green chiles
1/2 soup can chicken broth
1 small can sliced black olives, drained
1 small can chopped green chiles
1 cooked chicken, meat removed from bones
1 med. onion, chopped
1 doz. corn tortillas, torn into small pieces
2 cups cheddar cheese, grated
Cooking Instructions
Mix soups, Rotel, broth, olives and chiles to make the sauce. In a 9" x 13" baking dish, layer chicken, onions, tortilla pieces and sauce. Repeat layers, then top with cheese. Bake covered at 350° for 1 hour, removing cover for the last 10-15 minutes.
Note: Serves 6. Can opener special.
