Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Chicken Tostadas




Source of Recipe


Internet


List of Ingredients




4 chicken breasts
1 package corn chips
1 pound grated cheddar cheese

FOR THE SAUCE:
1 (1 lb) can green chili salsa with tomatoes (like RoTel)
1 (10 3/4 oz) can condensed cream of celery soup
1 (10 3/4 oz) can condensed cream of mushroom soup
2 soup cans of milk
3 green onions, chopped


Recipe



Boil chicken until cooked through. Skin and debone it and cut into bite-sized pieces, set aside.

Combine the ingredients for the sauce; set aside.

Grease a 11x9-inch baking pan. Cover the bottom with the corn chips and flatten them. Place the chicken over the chip layer. Pour the sauce evenly over the chicken. Sprinkle the cheese over the top. Refrigerate overnight.

Bake 40 minutes in a preheated 325 degrees F or until heated through.