Spanish Chicken

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)