Ranch Chicken
|
|
|
This easily assembled casserole can be prepared earlier in the
day. Keep refrigerated until you are ready to bake and serve. Serve with a ready made salad for a superb
dinner.
|
|
|
|
|
|
3
|
|
(4-6-oz.ea) fresh boneless, skinless
chicken breasts, cut-up bite size
|
|
|
1
|
|
onion, peeled and chopped
|
|
|
1
|
|
green bell pepper, seeded and
chopped
|
|
|
1 cup
|
|
chicken broth
|
|
|
10
|
|
corn tortillas
|
|
|
1/2 lb
|
|
cheddar cheese, grated
|
|
|
1 1/2 tsp
|
|
chili powder
|
|
|
1
|
|
can cream of chicken soup
|
|
|
1
|
|
can cream of mushroom soup
|
|
|
1
|
|
(10-oz.) can diced tomatoes and green
chiles
|
|
|
|
|
|
|
1
|
Preheat oven to 350°F.
|
|
2
|
In a large bowl, combine chicken, onion and green
bell pepper.
|
|
3
|
In a saucepan over medium heat, heat broth until
steaming hot, about 5 minutes.
|
|
4
|
Dip corn tortillas in hot chicken broth to soften;
alternately layer chicken mixture and the tortillas in a greased 13x9x2-inch baking dish, beginning with
chicken and ending with the tortillas. Top in order with cheddar cheese, chili powder, cream of chicken soup
(mixed with any remaining chicken broth), cream of mushroom soup and diced tomatoes and green
chilies.
|
|
5
|
Bake in oven for 30 to 45 minutes or until creamy
cheese mixture is bubbly.
|
|
6
|
Serve hot.
|
|
|
|
|
Servings: 6
|
|
Preparation time: 30 minutes
|
|
|
|
Recipe Type
|
|
Casserole, Main Dish, Poultry, Quick & Easy
|
|
|
|
Recipe
Source
|
|
Source: Nestlé
Would You Like To Be A Stay At Home Mom?
-- Superb free eBook on how to make money on the net - Immediate download - No
address required! --
|
|
