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onion green pepper celery butter tomatoes Cheddar cheese soup cream of mushroom soup chicken broth pimientos chicken corn tortilla chips Cheddar cheese olives
Viewed: 74 - Published at: 5 years agoIngredients
- 1 onion, finely minced
- 1 c. finely minced green pepper
- 1/2 c. finely minced celery
- 3 tbsp. butter
- 1 (10 ounce.) can tomatoes with green chilies
- 1 (10 ounce.) can Cheddar cheese soup, undiluted
- 1 (10 ounce.) can cream of mushroom soup, undiluted
- 1 c. chicken broth
- 1/4 c. minced pimientos
- 1 chicken, boiled and cut in bite size pcs
- 1 (8 ounce.) pkg. corn tortilla chips
- Grated Cheddar cheese
- Ripe olives, minced
Method
- Preheat oven to 350 degrees.
- Saute/fry onions, green peppers and celery till tender.
- Crush the tomatoes and add in the soups, broth and pimientos to sauteed vegetables.
- Stir till smooth.
- Heat till very warm but not boiling.
- In a 9 x 13 inch baking dish, layer 2 c. chicken, half the chips, and another layer of each.
- Pour warm soup mix over casserole and top with grated cheese.
- Sprinkle with sliced olives.
- Bake 30 min or possibly till bubbling warm.
- Serves 10 to 12.
