Busy Day El Rancho Chicken |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Another great recipe from a magazine. Enjoy!! 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 tomato (optional) |
Directions:
1. Combine soups, undrained tomatoes and next 3 ingredients, set aside.
2. Sprinkle 1/3 of the tortilla strips over bottom of ungreased 3qt baking dish.
3. Layer 1/2 of the chicken, spoon 1/2 of the soup mixture on top.
4. Sprinkle 1/2 the cheese and another 1/3 of the tortilla strips over soup.
5. Layer with remaining chicken, soup and tortillas.
6. Bake covered at 350 for 45 minutes until bubbly and center is hot.
7. Uncover, sprinkle with remaining cheese. Bake 3-4 minutes longer until cheese is melted.
8. Top with sliced tomatoes. Let stand 10 minutes before serving.
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