Hey, when I say it tastes like cafeteria-style food, I mean it as a compliment. I grew up eating almost exclusively Korean food, except for when my mother would buy a Family Circle magazine and try her hand at a meatloaf (she couldn’t resist splashing it with some soy sauce).
Here is a totally American recipe – that is, it calls for FOUR cans of Campbell soup. Say what you may, everybody will love it. I made a huge cassarole Sunday night – and here we are on Tuesday, and every bite is gone. Ironically, this recipe comes from my friend Cathy, who is not only half-Japanese, but it also married to a very strict vegetarian. It actually comes from her mother, Mrs. Gibbs.
I ate it with my flex points – so I have no idea how many points a serving is, but it is not low-cal.
1 onion chopped
oil for sautee-ing (I like olive)
4 cans cream of chicken soup (cream of shroom or cream of celery for veggies)
2 small cans diced green chilis
2 cups chicken broth (use bouillion cubes)
1 fryer boiled chicken, boned and shredded
24 corn tortillas
1 1/2 cups grated cheese (recipe calls for longhorn, we used cheddar)
1. Brown onions. Add soup, chilis, broth and chicken.
2. Fry tortillas on low heat for a few seconds to soften. (I skipped this step.)
3. Place a layer of tortillas in a 9×13 inch pan, add a layer of soup mixture.
4. Repeat layers three more times.
5. Top with cheese.
6. Bake uncovered for 30 min at 350.