Sunday, May 4, 2014
Years ago, we discovered a recipe that was a family favorite. However, it contains three cans of condensed cream of chicken soup and one of celery soup. Needless to day, I have not made it in many, many years.
Yesterday I made the recipe, and used homemade soups, organic chicken, and organic tortilla chips (which were made with non-gmo oils, believe it or not). It took a few days to make my soups ahead of time, but it was worth it.
Here is the recipe.
Again, I substituted the "cans" of soup with homemade.
3 lbs. chicken, cooked, and shredded or diced
1 medium onion, chopped
1 cup cheddar cheese, grated
1 pkg. taco seasoning* or homemade
3 cans condensed cream of chicken soup, or homemade
1 can condensed cream of celery soup, or homemade
1 med. pkg. tortilla chips
1 small can green chilies, chopped
*Optional: sour cream
Brown diced onion in olive oil over low heat. What onion is browing, combine remaining ingredients in a large bowl, crushing the tortilla chips into it. Add browned onions. Stir. Pour into 9 x 13 inch baking dish (I prepared my dish with a bit of olive oil). Sprinkle cheese on top. Bake at 350°F for 20-25 minutes or until cheese melts and bubbles.
Note: I do not use the packaged taco mix. I make mine from scratch and I used that in my recipe. For a "medium pkg." of tortilla chips, I estimate about a 10-12 oz. bag of chips when using 3 "cans" of cream of chicken soup. Otherwise, if you use more, the recipe will turn out dry.