Mexican Casserole

from Kari Coon

4-6 chicken breasts, boiled

1 can cream of mushroom soup

6+ fresh mushrooms

1 can cream of chicken soup

1 can of chili without beans

1—6 oz can of chili salsa

1 /2 c milk

1 onion diced

12 corn tortillas

1 pound shredded Monterey jack cheese

In a large bowl, mix the soups, chili, salsa, onion, milk. Tear the tortillas into small pieces. Layer half the chicken on the bottom of a greased 9x13 pan & then spread ½ the tortilla pieces, ½ the soup mix & ½ the cheese. Repeat for the 2^nd layer. Bake at 350˚ covered with foil for the first 30-40 min, then uncover for 15 min. Let stand 5-10 min before serving.

Chicken Continental

from Kari Coon

Saute 2-3 min: 1 ½ c cooked Chicken

1 can sliced mushrooms, drained

1 garlic clove, crushed

Add & bring to boil: 1 can chicken broth

1-2 cans French cut green beans

1 tsp salt

½ tsp basil leaves

Dash of pepper

Add: 1 ½ c dry minute rice. Remove from heat, cover and let stand 5 minutes.