tag:blogger.com,1999:blog-13030405.post-72515248027286820782008-02-28T01:21:00.003-06:002008-03-02T10:07:17.258-06:00Recipe from Chetday.com from a reader named Barbara.<br /><br />Chet, here is a great meal for dinner or for those pot<br />luck meals. This is one of my favorite dishes!<br /><br />1 can (14 1/2 oz) of diced tomatoes<br />1 can cream of chicken soup<br />Small can of diced Ortega green chiles (blue can)<br />2 Tbs of Minute Tapioca<br />1 onion diced<br />12 corn tortillas diced<br />Grated Cheese<br />3-4 Pieces of boneless chicken<br /><br />Place chicken in foil or oven bag (make sure completely<br />wrapped) and cook in oven at 400F degrees for one hour.<br />Once baked, dice.<br /><br />In a large bowl combine the following:<br /><br />Tomatoes, cream of chicken soup, Ortega chiles, and<br />tapiaco. This will make a soup mixture.<br /><br />Layer the crockpot the following order:<br /><br />1/3 of each<br /><br />1) Diced Tortillas<br />2) Diced Chicken<br />3) Spread Soup Mix<br />4) Diced Onion<br />5) Grated Cheese<br /><br />Repeat each layer in same order. Cook in crockpoot for 4<br />hours on high or 7 hours on low.<br /><br />Everyone will be asking you for this recipe - enjoy.<br /><br /><strong>Note from Lucy:</strong> For the chicken, I just cooked some extra one night for dinner and used the leftovers for this cassarole. Yumm. I love easy crockpot recipes and this is a good one.Lucy Sternhttp://www.blogger.com/profile/15551301072676727397noreply@blogger.com