Chicken Ranch Casserole


1 frying chicken 
1 (10 3/4 oz.) can cream of 
1 mushroom soup 
1 (10 3/4 oz.) can cream of 
1 chicken soup 
1 (10 oz.) can rotel 
1 tomatoes 
1 green chilies (diced) 
1/2 can chicken broth 
12 corn tortillas 
1 onion, chopped 
2 cup cheese, grated 

Cook chicken in small amount of water, lightly salted, until tender. Bone and cut into pieces. 
To make a sauce, blend until smooth the following: The 2 cans of soup, can of tomatoes and chilies and chicken broth. 
Set aside. Into a 2 1/2 quart casserole (greased), place a layer of chicken, 1/2 of the tortillas, cut into pieces, 1/2 of the onion, 1/2 of the cheese and 1/2 of the sauce. 
Repeat the layers ending with the grated cheese. 
Bake uncovered for 1 hour at 350 degrees.


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