Ingredients

How to make it

  • Preparation
  • 1. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.
  • 2. Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.
  • 3. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
  • 4. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.
  • 5. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.
  • *1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.

Reviews & Comments 5

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  • 22566 5 years ago
    Captain Richard King would have gladly sat down at his six foot cedar table at the time, and enjoyed this great recipe,Today..now that's the kind of spread in land I would like to own!!

    Thank-you for the recipe.

    Kind Regards
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  • binky67 5 years ago
    Yummmmy!
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    " It was excellent "
    rosemaryblue ate it and said...
    Absolutely one of our favorites!! Love the addition of oregano and cumin! Wonderful!
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    " It was excellent "
    sparow64 ate it and said...
    oh yeah...this is a keeper!!
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    " It was excellent "
    chefelaine ate it and said...
    Sounds terrific!! HIGH FIVE :+D
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