Chicken Tortilla Casserole

• 3 whole chicken breasts
• 1 doz. corn tortillas
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 soup can milk
• 1 c. chicken broth
• 1 small chopped onion
• 1 can (7 oz. approximately) salsa
• 1 lb. grated Cheddar cheese
• 6 oz. chorizo or Italian sausage, sliced
• 10 chicken legs and wings (5 each)
• 1 medium onion, chopped (1/2 c.)
• 1 small sweet red or green pepper, cut into chunks or some of each
• 1 clove garlic, minced
• 1 1/2 c. long grain rice
• 1 1/2 tsp. instant chicken bouillon granules
• 1/4 tsp. ground turmeric
• 1/2 tsp. chili powder
• seasoned salt to taste
• 4 c. hot water
• 4 baby carrots or 3-inch carrot chunks (12)
• 1 (10 oz.) pkg. frozen peas
• 1 (10 oz.) pkg. frozen artichoke hearts (optional)
• 1/4 c. pitted ripe olives (whole)
• 6 cherry tomatoes, halved or 1/2 c. tomato wedges
• 1 lb. raw shrimp, peeled (optional)

1. In a 12-inch skillet or 4-quart Dutch oven, brown sausage over medium heat about 10 minutes.
2. Drain, reserving drippings in pan; set sausage aside.
3. Season chicken with salt and pepper.
4. Brown chicken in reserved drippings; remove chicken, reserving 1 tablespoon drippings in pan.
5. Add onion, red or green pepper and garlic to pan; cook until onion is tender.
6. Stir in uncooked rice, bouillon granules, spices and water; bring to boiling.
7. Add sausage and carrots.
8. Arrange chicken on top.
9. Reduce heat; cover and simmer 20 minutes.

chicken breasts, corn tortillas, cream of mushroom soup, cream of chicken soup, milk, chicken broth, onion, salsa, cheddar cheese, chorizo, chicken, onion, sweet red, clove garlic, long grain rice, instant chicken, ground turmeric, chili powder, salt, hot water, baby carrots, frozen peas, frozen artichoke, pitted ripe olives, cherry tomatoes, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1018982 (may not work)