Contemporary Gifts for the Kitchen & Wine for the Soul

Home | Gift Baskets | The Grapevine News | Cooking Classes | Private Classes | Kids Corner

Recipes | Store | Newsletters | Contact Us | Local Links

Appetizers | Condiments | Ethnic Foods | Fish & Shellfish | Cooking with Kids | Low Fat | Main Dishes | Meats | Pasta | Poultry | Salads | Sandwiches | Sides | Soups | Vegetables | Desserts

Viva La Chicken

Printer Friendly Version

4 chicken breasts, baked in foil at 400 degrees for 1 hour, then cut into large chunks
1 dozen tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 chopped onion
½ cup milk
1 7-oz cans green chili salsa
1 lb. cheddar cheese, grated

Cut tortillas into 1" strips. Grease deep pan. Put 1 TBLS chicken broth in bottom. Combine chicken, soups, milk, onion and salsa. Make layers, beginning with tortillas, then soup mixture and cheese. Repeat. Refrigerate for two hours, then bake at 300 degrees for 1 ¼ hours, covered.

First Place Winner! August 2006
Joan Zumwalt of Palo Cedro