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From: peggy@noscvax.UUCP (Peggy B. Gillenwater)
Newsgroups: net.cooks
Subject: My Favorite Chicken Casserole
Message-ID: <269@noscvax.UUCP>
Date: Thu, 13-Mar-86 19:30:12 EST
Article-I.D.: noscvax.269
Posted: Thu Mar 13 19:30:12 1986
Date-Received: Sat, 15-Mar-86 01:00:53 EST
Distribution: na
Organization: Naval Ocean Systems Center, San Diego
Lines: 25

Following is my favorite chicken casserole.  I have never served it to anyone
who didn't like it and ask for the recipe.

			Chicken Ole

4 whole chicken breasts (8 split breasts)
1 4 oz can chopped green chiles
1 can cream of celery soup
1 can cream of chicken or cream of mushroom soup
1 can chicken broth 
2 lbs mild cheddar cheese
8-12 tortillas

Cook and debone chicken breasts.  Chop chicken into small chunks.  Mix the
chiles, soups and broth with the chicken.  Break the tortillas into small
pieces.  Layer tortillas, chicken mix, and cheese in a 9X13 cassorole dish
or pan.  Bake 45-60 minutes at 350 degrees until top bubbles.  Let set
10-15 minutes before serving.

I have tried both flour and corn tortillas.  Both work well but I think I
prefer corn.

This makes a lot but is even better reheated.  You can make it in two
smaller dishes and freese one.  I have also frozen half the soup mixture
and used 2 whole breasts and 1 lb cheese to make a half recipe.