Vickie and Carla Hasenbank, Heres the Chicken Tortilla casserole - TopicsExpress

Vickie and Carla Hasenbank, Heres the Chicken Tortilla casserole recipe: CHICKEN TORTILLA CASSEROLE 4 boneless, skinless chicken breasts 1 to 2 cans cream of mushroom soup 12 corn tortillas 2 small cans whole green chiles (or 1 large can) 2 cups grated cheese ¾ cup grated cheese Simmer the chicken breasts in a small amount of water (just to barely cover) for 20 minutes or so. While they cook, grease a 9 inch square casserole dish. In a large bowl, tear the tortillas into small pieces, add the grated cheese and 1 can of mushroom soup and mix well. Dice the chicken breasts and add them. Rinse all the seeds off the whole chiles, then dice the chiles and add them. (If you prefer a spicy-hot dish, use canned chopped chiles, not whole. The heat is in the seeds.) Cover the dish with foil and refrigerate several hours, overnight, or until ready to bake. Bake, covered with foil, in a 350 oven for about 45 minutes or a little longer, or until bubbly in the middle. Remove the foil, top with the ¾ cup grated cheese and bake for 15 minutes more. (Youll probably have too much for a 9 in. square, and not enough for a 9 x 12. I always end up with a small casserole to send home with my grandson.)