1/2 cup butter, softened
1 cup whole milk
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
10 skinless, boneless chicken breast halves
1 cup chopped onion
1/4 cup chopped green bell pepper
1 (10.75 ounce) can condensed cream of chicken soup
1 (2 ounce) can condensed cream of mushroom soup
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, combine butter, milk, onion, celery, green pepper and chicken. Bring to a boil and reduce heat to low.
Place chicken in a large heavy skillet. Cook over medium heat until golden brown. Drain and set aside.
Meanwhile, in a small mixing bowl, combine cream of chicken soup, cream of mushroom soup and cream of mushroom soup.
Add chicken to skillet and cook over high heat until chicken is no longer pink. Drain and set aside.
Combine cream of chicken soup, cream of mushroom soup, chicken broth, celery salt and pepper pepper in a blender or food processor; blend well. Transfer cream mixture to a 1 quart casserole dish.
Bake uncovered tortillas for 20 minutes, or until golden brown. Repeat with chicken, cream of chicken soup, cream of mushroom soup and cream of chicken. Repeat.
⭐ ⭐ ⭐ ⭐ ⭐