CHICKEN OLE’ 4-5 boneless, skinless, chicken breasts (chopped or shredded) 1 sm can (low sodium) cream of mushroom soup ½ sm can (heart healthy) cream of chicken soup ½ cup chicken broth 1- 16 oz La Victoria Thick and Chunky Salsa.. (Med heat) 1 sm- med block Tillamook Cheddar cheese (grated). 1 can Rotel ½ cup diced onion 1 t chopped garlic 1 T Gebhardt’s Chili Powder 1 bag Tortilla Chips ( your choice, cheaper the better) In a medium sauce pan, boil chicken breasts, (w/aeromatics, celery, onion, carrot, chili powder and garlic salt. When fully cooked, remove chicken and allow to cool, reserve ½ cup of stock for dish.. Remainder of stock and veggies can be frozen for later use. When ready to assemble: Preheat oven to 375 F Spray 13x9 baking dish In Large bowl, combine soups, broth, salsa, garlic, onion, Rotel and mix thoroughly. * Spoon 3 to 4 ladles of soup mix into bottom of dish….. Add 1 even layer of chips, chicken, cheese… Repeat process until all ingredients have been used, or dish is full. Cover with foil and bake 1 hr Remove foil and bake another 20-30 minutes or until cheese has browned!
Posted on: Thu, 22 Jan 2015 06:00:08 +0000
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