Texas Chicken
Texas Chicken is an moderately easy dinner. Made with 8 chicken breasts or 3 or 4 lb. whole chicken, 1 onion, chopped, 1 large bell pepper, chopped, 1 can cream of mushroom soup and 1 can cream of celery soup, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Stew chicken.
Pull from bone and pull apart, shred-like. Combine onion, pepper and soups in a bowl.
Dip corn tortillas (one at a time) in broth from chicken.
Put a layer in bottom of 13 x 9 pan, then a layer of chicken, then spoon a layer of soup mixture. Sprinkle with chili powder and garlic powder, then sprinkle with cheese.
Then start over with layers.
Top layer should be tortillas.
Top with cheese, then pour can of Ro-Tel tomatoes on top.
Bake at 350Β° until cheese is melted.
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