Spanish Chicken Casserole Recipe
Summary
Ingredients
8 chicken breast halves
1 can (10 1/2 ounces) cream of celery soup
1 can (101/2 ounces) cream of mushroom soup
1 1/2 cups milk
1 small onion, chopped fine
7 to 8 small taco shells (dry corn tacos)
1 can (4 ounces) diced green chilies
3 cups (about 3/4 pound) sharp Cheddar cheese, shredded
Directions
The day before, cook chicken breasts. Remove skin and bones, and cut meat into bite-size pieces. Mix soups, milk, and onion. Break taco shells into pieces. Make two layers of ingredients in a deep casserole: soup mixture, taco shells, chicken, chilies, and cheese. Repeat. Refrigerate overnight. Bake about 1 hour. Everything is already cooked in this casserole, so when it looks done, it is done. Don't let it dry out. Liquid will be absorbed by taco shells. This recipe may be halved for 5 servings. Use only one kind of soup, your favorite of the two.
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