Chicken Enchilada Casserole

Ingredients:

  • 1 whole chicken(less liver, gizzard) until very tender, reserve broth
  • 1 family sized can cream of chicken soup
  • 1 small can green chilies
  • 1 lb. (or more if you like) shredded cheddar cheese
  • 1 large onion, diced
  • 1 large green pepper, diced
  • 1/2 c. finely chopped celery, I use the soft heart of a celery bunch, sweetest, best

Instructions:

  1. saute above veggies in olive oil or butter until tender
  2. Combine soup, broth (use as much or as little as desired. I like a lot of "soup" because it's juicier - can add an additional small can of cream of chicken soup
  3. While veggies are sauteing, cut up chicken, discard skin and carcus.
  4. When veggies are done, add to the "soup" and heat in the microwave until hot.
  5. In a large pan (11x13) place Doritoes or corn chips (I like to use almost a whole bag).
  6. Spread chicken on top. Do the same with the green chillies or you can mix the green chilies in the "soup" mixture. Add "soup" making sure all chips are covered in "soup".
  7. You can then put the cheese on top and bake at 350-375 (I do not know what high altitudes will do) for 30-40 minutes until bubbly.
  8. Serve with jalapenos, salsa, beans etc.