Ingredients
1 TB canola oil
1 lg onion, chopped
2 ribs celery, finely chopped
1 green pepper, finely chopped
1 sweet red pepper, finely chopped
1 clove garlic, minced
1 can cream of celery soup
1 can cream of chicken soup
1 (10 oz) can diced tomatoes & green chilies, undrained
1 TB chili powder
12 corn tortillas, cut into 1 inch strips
2 cups cheddar cheese, shredded & divided
3 cups chicken, cooked & cubed
Instructions
In the oil, sauté the onions, celery, peppers & garlic. Stir in the chicken, soups, diced tomatoes & chilies, and chili powder.
Line the bottom of a 3 qt baking dish with half of the tortilla strips. Pour 1/2 of the chicken mixture & 1 cup of cheese into the baking dish. Repeat the layers. Bake uncovered until bubbly, about 30-35 min at 350. Serve hot.
— Provided by Linda Stewart
Lone Star Casserole
Click HERE to download a printable version.
Provided by Linda Stewart