1 8oz package Cream Cheese
1 can cream of ........ soup
1 C cut up chicken
1 can stokes green chile sauce with pork
2 C instant rice
1/4+ C grated cheese
1 package of Soft taco shells (you need atleast 10)
Combine the cream cheese and the cream soup in a mixer.
remove about 1/4 C to put on the top
Add chicken, rice and Chile sauce to the remainder (the bigger part) of the cream cheese mixture.
@;-- now you can roll the taco shells up (taco style) or layer everything flat (Lasangna style)
@;-- I layer things flat in a round cassarole pan so there aren't any corners that get missed
layer a taco shell first
then a bout 1/4 cup of the mixture(the one that has the most ingredients in it)
then add a small amount of cheese (optional)
then another taco shell
layer till all the mixture is gone.
put one more taco shell on top
top with reserved cream cheese and cream soup mix
put 1/4 C cheese on top
Bake at 350 till it's golden on top and bubbleing (about 20 min)
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| this is what it looks like you can find it by the refried beans |
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