Recipe - King And Dungeness Crab Meat

1 3pound hen or
6 Chicken breasts
Onion; celery, salt and
pepper
1 cn Cream of chicken soup
1 cn Cream of mushroom soup
1 md Onion; chopped
1 Bell pepper; chopped
1 Rib celery; chopped
1 pack Frozen tortillas
1 teaspoon Chili powder; or to taste
Garlic salt to taste
8 ounce Grated Cheddar cheese
1 cn Chopped Rotel tomatoes and
green chiles

Boil chicken in water seasoned with onion, celery and salt and pepper to
taste. SAVE STOCK, skim off fat. Cut chicken into bitesize pieces. Combine
soups; set aside. Dip tortillas in stock; layer half the tortillas in a
13x9inch baking dish. Cover with half the chicken, sprinkle with half the
onion, bell pepper and celery, and pour half the soup mixture over.
Sprinkle with chili powder and garlic salt to taste. Sprinkle with cheese
(you may save some for the top, if desired). Repeat layer of tortillas,
chicken, onion, bell pepper, celery and soup. Pour Rotel over top; pour
enough reserved stock over top to fill halfdepth of pan. Cover and
refrigerate overnight. Bake at 375 degrees uncovered for 45 minutes or
until heated and bubbly.

FROM JANE GLASS

TIME INCLUDED MARINATING

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.