Sarah Nyhan

Ingredients:

• 4 chicken breasts
• 2 onions
• 2 ribs of celery
• 1 green bell pepper
• 3-4 tablespoons butter
• 2 cups of milk
• 4 tablespoons cornstarch
• 2 teaspoons Orrington Farms Chicken Flavored Broth Base Seasoning
• 1 teaspoon salt
• 1 can Rotel (undrained)
• 1 pound shredded cheddar cheese
• 1/4 teaspoon chili powder
• 1 teaspoon garlic powder
• Pepper
• Mission brand White Corn Tortillas (says gluten-free on the back of package)

First:

• Boil chicken in water with 1 onion and celery until chicken is cooked.
• Turn off heat but leave stock on stove.
• Take chicken out and cut in pieces.

Second:

• In a small pan, sauté 1 chopped onion and 1 chopped bell pepper in 1-2 tablespoons of butter (and/or small amount of stock if preferred).

Third:

• In a separate small pot, whisk milk and cornstarch together until cornstarch is dissolved.
• Add 2 tablespoons of butter, Orrington Farms seasoning, and salt.
• Bring to a boil while whisking until fully dissolved and combined.
• Reduce heat and simmer a few minutes while whisking until it thickens.
• Remove “soup” mixture from heat and pour into a large mixing bowl.
• Mix in sautéed onion and bell pepper, Rotel, 1/2 lb cheese, chili powder, garlic powder, pepper, and a few additional dashes of salt if desired.
• Cover the bottom of a big glass casserole dish with a very thin amount of stock just so there is some moisture.
• Dip 12 tortillas in pot of warm stock on stove.
• Layer tortillas in casserole dish and bring the ones on the edges up the sides of the dish.
• Next layer the chicken over the tortillas.
• Then spoon just a very small amount of stock over the chicken.
• Then spread the entire “soup” mixture over the chicken.
• Then top with the remaining cheese.
• Then spoon a very small amount of stock over the cheese.
• Bake 30 minutes at 350 degrees.