Spanish Chicken Casserole
- 1 boiled and boned chicken (or 3 cups left over turkey from Thanksgiving!)
- 1 small package soft corn tortillas (10-12), torn into small pieces
- 2/3 Cup grated cheddar cheese
Sauce
- 1 Can Cream of chicken soup
- 1-1/2 soup cans (15 oz.) chicken stock or broth
- 3 Tablespoons chopped onion
- 3 Tablespoons chopped pimento
- 3 Tablespoons chopped green bell pepper
- 1 4-oz can chopped ripe olives
- 1/2 package McCormick’s Chili Seasoning mix
Combine ingredients for sauce in a 3-quart saucepot. Simmer for 20 minutes on medium low heat. Make the casserole in layers as follows: sauce, tortillas, small amount of cheese, chicken, sauce, tortillas, etc. Use all ingredients. Bake for 30 minutes at 350° F.
Diane Chambers Foshee (Carlyn Chatfield’s mom)