Chicken Ole 2
Yield
2 servingsPrep
3 hrsCook
14 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken
cooked |
|
| 1 | can |
soup, cream of celery
|
|
| 1 | cup |
sour cream
|
|
| ½ | cup |
milk
|
|
| 6 | each |
corn tortillas (6-inch)
torn in small pieces |
*
|
| 1 | each |
onions
chopped |
|
| 1 | cup |
monterey jack cheese
grated |
|
| 1 | cup |
cheddar cheese
grated |
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken
cooked |
|
| 1 | can |
soup, cream of celery
|
|
| 237 | ml |
sour cream
|
|
| 118 | ml |
milk
|
|
| 6 | each |
corn tortillas (6-inch)
torn in small pieces |
*
|
| 1 | each |
onions
chopped |
|
| 237 | ml |
monterey jack cheese
grated |
|
| 237 | ml |
cheddar cheese
grated |
|
| 1 | x |
paprika
|
*
|
Directions
Cube chicken.
Blend soup, sour cream, milk and salsa.
Place half of the tortilla pieces over bottom of 1½ quart microwave-safe casserole.
Layer with half of chicken, onions, cheeses, and sauce.
Repeat.
Cover.
Refrigerate several hours or overnight.
Microwave, covered, 12 to 14 minutes, or until bubbly.
Remove from microwave, uncover, and sprinkle lightly with paprika.
Allow to stand 5 minutes.
