Soupy Enchilada Casserole

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16 Servings

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Soupy Enchilada Casserole Ingredients

12 Chicken breast halves	2 pk (10-oz) frozen asparagus
1 md Onion; chopped	1/2 c Slivered almonds
1 Stick butter	1 Bag Dorito taco chips
1 cn (8-oz) button mushrooms;	1 lg Or more ground beef --
1 cn (10.75-oz) cream of chicken	Cooked and drained
1 cn (10.75-oz) cream of mushroom	1 cn (12-oz) mild enchilada sauce
1 cn (5.33-oz) pet milk	1 cn Cream of mushroom soup
1/2 lb Sharp Cheddar cheese; grated	1 cn (15-oz) evaporated milk
Tabasco to taste	1 cn Cream of chicken soup
2 ts Soy sauce	2 c Grated Taco or Cheddar --
1 ts Salt	And/or
1 ts Monosodium glutamate	Monterey Jack cheese
1 Jar (4-oz) pimientos;

Instructions for Soupy Enchilada Casserole

Spread bottom of 9x13" pan with tortilla chips. Mix cooked ground beef with 4 canned ingredients + green chilies, if using. Pour over chips. Sprinkle cheese on top (2 cups or more). Bake at 350 F. until set and hot through, about 30-35 minutes. Posted to Master Cook Recipes List, Digest #116 Date: Tue, 11 Jun 1996 20:11:39 -0400 From: Bobb1744@aol.com Recipe By : Dawn Tyler/R. Banghart

Main Ingredient: ChickenCuisine: Mexican