Sizzling Chicken Pepe

[Draggingtree]

Sizzling Chicken Pepe

 

By StephanieNS

 

Total Time: 1 hrs 45 mins

 

Prep Time: 45 mins

 

Cook Time: 1 hrs

 

Ingredients:

 

(10 ounce) cans cream of chicken soup

 

1 cup milk

 

1 (1 ounce) packet taco seasoning

 

1 (4 ounce) can chopped green chilies

 

1 (10 ounce) package corn tortillas or 1 (10 ounce) package tortilla chips

 

5 -6 cooked boneless skinless chicken breasts

 

1 (16 ounce) package shredded monterey jack cheese

 

 

Directions:

 

 

Preheat over to 325 degrees.

 

Combine soups, milk, taco seasoning and green chilies in bowl.

 

Make 2 layers of following ingredients in 9x13 inch glass baking dish: chips, cubed chicken, soup mixture and cheese.

 

Bake for 1 hour.

 

[Geee]

Side dish to accompany :

 

Cold Artichoke Vinaigrette

 

8 servings

 

8 artichokes

1 lemon, quartered

to taste salt

2 tbsp grated Parmesan cheese

Vinaigrette:

½ cup olive oil

¼ cup tarragon vinegar

2 tbsp fresh orange juice

1 tsp fresh lemon juice

1 tsp Dijon mustard

to taste salt and pepper

 

Trim the top and stem from each artichoke. Using kitchen shears, trim the points off the outer leaves. Wash well.

 

Place the artichokes in a heavy saucepan with water to cover. Add the lemon quarters and salt to taste. Bring to a boil, cover, and cook for approximately 40 minutes or until they are just tender. Remove from water. Drain, upside down, until cool.

 

When well drained and cool, place in individual salad bowls and cover with vinaigrette. Sprinkle with grated cheese.

 

Vinaigrette:

Whisk all ingredients together. Store, covered, in the refrigerator until ready to use. It will keep for up to one week. Makes 1 cup.