Chicken Tortilla Soup

6 Servings

Prep/Total Time: 30 min.

Ingredients

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

4 cups water

2 cups cubed cooked chicken

4 flour tortillas (6 inches), cut into 2-1/2-inch strips

Minced fresh parsley

Directions

In a 3-qt. saucepan, bring the soup and water to a boil. Stir in chicken and tortilla strips; reduce heat to medium-low. Cook, uncovered, for 25-30 minutes, stirring occasionally. Sprinkle with parsley.

Yield: 6 servings.

Hearty Chicken Strata

Left over chicken???? This is perfect for you then

12-14 Servings
Prep: 25 min.
Bake: 1-1/2 hours

Ingredients
10 cups bread cubes (1/2-inch cubes)
2 cups cubed cooked chicken
1 cup diced potatoes
1 cup finely chopped celery
1/2 cup finely chopped carrot
1/4 cup minced fresh parsley
4 cups milk
2 cups chicken broth
5 Eggs, lightly beaten
1/4 cup butter, melted and cooled
1 teaspoon salt
1/2 teaspoon pepper
1 to 2 jars (12 ounces each) chicken gravy, warmed, optional

Directions
Arrange bread cubes in a single layer on several ungreased large
baking sheets. Bake at 350° for 20-30 minutes until golden brown
and crisp.
Transfer to a large bowl. Stir in the chicken, potatoes, celery,
carrots and parsley. In another large bowl, combine the milk, broth,
eggs, butter, salt and pepper. Pour over bread mixture; toss to
coat.
Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at
350° for 45 minutes; stir. Bake 45 minutes longer or until a
knife inserted near the center comes out clean. Serve with gravy if
desired. Yield: 12-14 servings.