Enchilada Casserole

4 Chicken Breast
1 Dozen Tortillas
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Cup Milk
½ Finely Chopped Onions
1 to ½ Can Green Chili Salsa
¼ lb. Grated Cheddar Cheese

Cook chicken breast in 350 degrees oven for one hour. Cool, save a little broth for bottom of pan. Cut chicken in 1 inch size pieces. Cut tortillas in 1 inch size pieces. Mix all ingredients except cheese. Pour into 9x13 inch pan. Shredded cheese on top. Let stand in refrigerator 24 hours. Bake at 350 degrees, until bubbly (about 1 hour). Serves 8 to 10.

Leanna Miller

Easy Chicken Bake

2-3 C. Chopped Cooked Chicken
2 C. Diced Celery
2 C. Cooked Rice (white or brown)
2 C. Cream of Chicken Soup
1/2 tsp. Pepper
1/4 C. Chopped Onions
3/4 C. Mayonnaise (not miracle whip)
Cheddar Cheese

Combine mayonnaise and soup in a large bowl and mix. Add onion, celery, chicken, rice, and pepper. Mix well. Pour the mixture into a 9x13 pan that has been sprayed with PAM. Sprinkle cheese on top. If you like more of a crust cheese leave uncovered while baking or if you like a gooey cheese cover with foil. Bake at 350 for 40 minutes.

Missy Thompson