Mexican Chicken
(Anderson County)

2 1/2 pounds of chicken
10 3/4-ounce can cream of chicken soup
10 3/4-ounce can cream of mushroom soup
10-ounce can Rotel tomatoes
1 or 2 cups chicken broth
1 small onion, chopped
12 corn tortillas
2 cups grated cheddar cheese

Boil chicken 1 hour, remove bones, and chop into bite size pieces, set aside. Combine cream of mushroom soup, cream of chicken soup, Rotel tomatoes, chicken broth, and onion, and bring to a boil. In a 13 x 9 inch casserole dish, layer corn tortillas, chicken, soup mixture and cheese. Repeat process once or twice. Cover and refrigerate overnight. Remove cover and bake at 350 degrees for approximately 45 minutes to an hour.

Yield: 4 to 6 servings.

4H Recipe Index