No, not your grandma’s seasoning.
From a box sold in Martinez, California.
Mexican Chicken Casserole
1 pkg. corn tortillas, torn into pieces
6-8 chicken breasts
3/4 c. grated cheese (cheddar and Monterey Jack)
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. broth
1 can (small) chili salsa
1 grated onion
1 can pitted olives, sliced
diced bell peppers
1 Tbsp. Grandma’s Mexican Seasoning
- Lightly salt chicken pieces and wrap in foil. Bake 350 deg. for 1 hour. Skin and bone cooked chicken. Dice and add juice from foil packs (1 c. broth) to casserole.
- Mix rest of ingredients in casserole.
- Bake 350 deg. for 40 minutes or ’til bubbles.
I serve this with Spanish rice and a citrus salad.