Chicken Casserole 3

3-4 pound chicken (fryer or hen)
2 medium onions
2 stalks celery with leaves
2 cans cream of mushroom soup
1 or 2 soup cans milk
3-4 flour tortillas
1 pound grated medium Cheddar cheese
Salt and pepper to taste

Preheat oven 350F. Place chicken, onion, celery, salt and pepper in large pot filled with water to cover. Bring to boil, then turn burner down to simmer. Cover and cook until chicken is tender enough to fall off bone. Remove from heat and let cool. While chicken is cooling, put mushroom soup, with 1 or 2 cans milk (based on desired juiciness) and chopped onion in sauce pan. Heat slowly while stirring until sauce is heated almost to boiling and all ingredients are well mixed. Season to taste. Remove from heat. Drain cooled chicken from broth. Skin, debone and tear into bite-sized pieces. Set aside. Cover bottom of skillet with oil and heat flour tortillas, being sure to remove tortillas from skillet while they are still limp. Drain tortillas on paper towels and cut into 1 inch strips. Layer un-greased round 2-quart or l0 x 10 x 2 inch rectangular casserole dish in the following order: 1/2 sauce, 1/2 tortilla strips, 1/2 chicken, 1/3 grated cheese, 1/3 sauce, remaining tortilla strips, remaining chicken, 1/3 cheese, remainder of sauce, remainder of cheese. Cover casserole. Bake 30 minutes. Serve warm with salad and vegetable.

Serves 10.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana