GRINGO CHICKEN CASSEROLE

Ingredients:

5-6 cups cooked chicken
1 medium onion, chopped fine
1 clove garlic, minced
1 bell pepper, chopped
4 tbsp. margarine
1 - 10 oz. can Rotel diced tomatoes and chilies (drained)
1 - 10 3/4 oz. can mushroom soup
1 - 10 3/4 oz can cream of chicken soup
1 pkg. corn tortillas
2 1/2 cups cheddar cheese, grated
1/2 cup chicken broth

Directions:

Dice chicken. Sauté onions, garlic and bell pepper in margarine. Mix sauteed onions, garlic, and bell pepper with undiluted mushroom and chicken soups and Rotel diced tomatoes and green chilies and chicken in a separate bowl. Tear tortillas into strips, dip into broth. In a buttered 12" x 8" casserole dish place a layer of tortillas, soup mixture, and cheese. Repeat second layer and top with remaining cheese. Bake in oven at 350 degrees for 20-30 minutes. Serves 6-8.

SCALLOPED POTATOES

Ingredients:

6 medium potatoes, peeled (4 cups)
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
¼ teaspoon pepper
2 ½ cups milk
1 small onion finely chopped (1/4 cup)
1 tablespoon butter
Cheddar Cheese

Directions:

Thinly slice potatoes. Put potato slices in a pot of water and heat for 45 minutes on low heat.  Drain water and set aside to cool.

Heat 3 tablespoons butter in saucepan over low heat until melted.  Blend in flour, salt and pepper.  Cook over low heat stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk.  Heat to boiling, stirring constantly.  Boil and stir one minute.

Arrange potatoes in greased 2-quart casserole dish in 3 layers, topping each of the first two layers with 1/2 of the onion and 2/3 of the white sauce. Top with remaining potatoes and sauce.  Dot with 1 tablespoon butter.  Cover and cook in 325 degree oven 40 minutes or at 350 degrees for 30 minutes.  Uncover and cook until potatoes are tender, 30 to 45 minutes. Put cheese on top and cook until cheese is melted and hardens a little.  Cheese will appear to sink into sauce, but will harden as it cooks.  You then can if you like put more cheese on top which will be supported by the previous layer of cheese.  Let stand 5 to 10 minutes before serving.