July 7, 2009

Chicken Tortilla Casserole

Lindsay Walden
3 or 4 Chicken breasts
½ an onion diced
1 stalk of celery
1-2 TBS butter
Corn tortillas
Olive oil
1 can green chilies
2 cans cream of chicken soup

Cook chicken and cube it. Sauté onions and celery in butter.
Fry corn tortillas in olive oil. Cut up in strips or squares.
Mix everything together with 2 cans of cream of chicken soup and some green chilies. Bake in casserole dish for 30 minutes at 350˚F.

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