• 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 large can of mushrooms
  • 1 pint sour cream
  • 1 medium onion, grated
  • 1 can green chili salsa, drained
  • 1 can green chopped chilis
  • 2-3 chopped jalapenos, optional
  • 2 cups shredded sharp cheddar
  • 6 large flour tortillas, torn into pieces
  • 4 chicken breasts, boneless and skinless


Preheat oven to 350 degrees. Boil chicken breasts until well done and tender; season with salt and pepper. Cut into chunks and set aside. Combine soups, onions, mushrooms and sour cream, add salsa and chilies. Stir in cut-up chicken. In large casserole dish, put one-half the mixture, cover with torn tortillas, and sprinkle with cheese. Repeat this layering process ending in cheese. Top with jalapenos or hot salsa for extra spice. Bake uncovered for 1 hour.


Submitted by Sue Nash of Snellville, Georgia

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P.O. Box 260
Monroe, GA 30655
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