1 Chicken thawed 1 medium Onion chopped 3/4 cup chopped Celery 1 Tbsp. Salt 1 can Cream of Chicken Soup 1 can Cream of Mushroom Soup 12 Tortillas cut in large pieces 1/2 cup chopped green onions 1 can Ro-tel Tomatoes 1 1/2 cup Sharp Cheddar Cheese
1. Boil chicken, onion, celery and salt until chicken is tender. Remove chicken from broth and cool, remove bones and shred chicken. Boil broth down to 1/4 cups, add soups and mix. Arrange tortillas in bottom of buttered 8x12 casserole, tearing if necessary. Cover tortilla pieces with chicken chunks. Sprinkle with green onions. Cover with Ro-tel tomatoes. Pour soup over all of it. Cover with foil and bake 30-45 minutes. Remove from oven and remove foil. Sprinkle with cheese, return to oven, cook till cheese is bubbly. Serve hot.
Enjoy this delicious chicken casserole Mexican recipe!