My good friend Lynn Rouse has made this casserole several times for Jerry and I. We really enjoy it each time. She makes it in a crock pot, so it is great for putting on early in the day for dinner, or before church on Sunday to have when you get home.
It is a one dish meal and totally filling and delicious.
Chicken-Tortilla Casserol in Crock Pot
Serves 6
4 skinless, boneless chicken breasts-about 2 lb., cooked (microwave or boil)
12 corn tortillas broken into pieces
1 med. onion, chopped
1 10oz.can cream of chicken soup
1 10oz.can cheddar cheese soup
1 10oz.can Rotel tomatoes with chilies
2 Tbsp. quick cooking tapioca
1-1 1/2 c.sharp cheddar cheese, grated
1. Gently shred chicken with a fork in a bowl.
2. Add soups, Rotel and chopped onion.
3. In the crock pot make a layer on the bottom of 4 broken tortillas, then add 1/3 of the mixture and then 1/3 of the grated cheese.
4. Repeat the layers two more times.
5. Cook in the crock pot on low 6-8 hours, or on high 3 hours.
Lynn suggest serving this dish with corn on the cob and a tossed salad.
No comments:
Post a Comment