| Step 1 - For a campout, do this 1-2 days ahead and freeze the meat in ziplock bags. |
| 3-4 lbs. chicken breasts |
| 2 stalks celery, cut into bite-size pieces |
| 2-3 carrots, cut in pieces |
| cold water, enough to cover chicken in the pot |
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| Put all the above ingredients in a large pot. |
| Bring water to a boil, then reduce heat to low, cover pot, and cook 1-1/2 hrs. |
| Remove chicken from broth. Remove meat from bones. |
| Break into small pieces. Set aside (or freeze for campout). |
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| Step 2 - Prepare the following: |
| 12 corn tortillas, torn in quarters |
| 1 box sliced fresh mushrooms |
| 1 green pepper, diced |
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| Mix for sauce in a small bowl: |
| 1 can Cream of Mushroom soup |
| 1 can Cream of Chicken soup |
| 1 can Rotel Diced tomatoes and Green Chilies, undrained (10 oz.) |
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| 1 lb. shredded cheddar cheese |
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| Step 3 - Assemble the casserole |
| Line a #12 Dutch oven with heavy duty foil. |
| Add 1/4 cup water or chicken stock on the bottom. |
| Layer: |
| 1/2 tortillas |
| 1/2 chicken |
| 1/2 vegetables |
| 1/2 sauce |
| 1/2 cheese |
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| Repeat the layers. |
| Bake at 350-375 degrees about 35 minutes, until bubbly. |
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Makes 6-8 servings. |
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| Enjoy! |
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