1/2 pounds skinless, boneless chicken breast halves
1 large onion, thinly sliced
1 (10.75 ounce) can condensed tomato soup
1 (10.5 ounce) can tomato purée
2 tablespoons mayonnaise
1 (10.5 ounce) can condensed cream of chicken soup
4 large spaghetti rolls, torn into small pieces
1 large Italian sausage
2
1 pound Italian bread crumbs
1 teaspoon dried oregano
1 pound mozzarella cheese, sliced
1 tablespoon minced garlic
Preheat the broiler. Place a sheet of waxed paper under a sheet of aluminum foil. Hold foil sides down on foil to prevent leaks.
Place chicken, onion, tomato soup, tomato purée, mayonnaise and cream of chicken soup in foil-lined foil 8 inches apart. Cover with rolled foil. Seal edges tightly. Fold together. Set aside.
Stuff mushrooms with the liquid in small pockets. Place on my pile in desired order, and sprinkle with mozzarella cheese and 1 teaspoon garlic and oregano. Roll tightly. Secure edges to foil. Rotate chicken on broiler rack. Heat oven to 375 degrees F (190 degrees C). Cornbread or torte as desired.
Bring skillet to a slow, steady cook. Cook tuna and red fish over medium heat 3/4 hour or until dark.
Ladle tortillas 3 inches apart onto ungreased baking sheet and roll in seasoning mixture. Toast tortillas in preheated oven for 5 minutes or until golden brown. Drizzle with mushrooms sauce and sprinkle with mozzarella cheese. Bake 10 minutes. Serve at once.[/table]
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