Chicken Ole

Today we tried this new recipe. It was pretty good, so I am sharing it with you!

This recipe came from the Dickinson County Historical Society Cookbook. Meta West interviews local cooks whom are featured the last Tuesday of each month in the Abilene paper. My students and I take the stories and recipes that Meta compiles and we create a cookbook. The cookbook features 12 cooks and can be purchased at the Historical Society for $4.95. This was our 7th year creating the cookbook. The cook that shared this recipe in the cookbook was Joanna Berry.

Chicken Ole

1 Can Cream of Chicken
1 Can Cream of Mushroom
8 oz of sour cream
1 Onion Diced
1 1/2 Cups of grated Cheddar Cheese
12 Flour tortillas, each torn into 6 to 8 pieces
3 to 4 cups of cubed, cooked chicken - (I cooked five chicken breasts and cut into pieces)
7 oz. jar salsa (I used about 9 oz)
1/2 cup grated cheddar cheese

In a bowl, combine soups, sour cream, onion and 1 1/2 cups cheese.
Place 1/3 of each of the following in layers in a slow cooker:
torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 or more times.
Cover. Cook on low for 4 to 5 hours.
Sprinkle with remaining 1/2 cup of cheese.
Cover. Cook on low another 15 to 30 minutes.