Spanish Chicken

• 1 large fryer
• 2 bell peppers
• 1 Tbsp. dried celery
• 2 Tbsp. Ranch dressing
• 1 can tomato sauce
• 1 can cream mushroom soup
• 2 lb. box Velveeta
• 2 bunches green onions
• 1 large onion
• 2 Tbsp. French dressing
• 1 can Ro-Tel tomatoes (hot)
• 1 can cream of chicken soup
• garlic clove
• 26 oz. Fritos

1. Boil chicken; skin and debone. Cut cross grain into small pieces. Cut green onions, onion, bell pepper and garlic into small pieces. In large pot, mix chicken soup, mushroom soup, Ro-Tel tomatoes, tomato sauce, French and Ranch dressing and dried celery. Heat to slow boil. Add slices of Velveeta and stir until thick. Saute green onions, onion, bell pepper and garlic. Cover bottom of dish with crushed Fritos and add layer of chicken; cover with sauce. Repeat until all ingredients are used. Cover top with Velveeta. Bake at 350u0b0 for 30 minutes. Serve while hot.

fryer, bell peppers, celery, dressing, tomato sauce, cream mushroom soup, green onions, onion, french dressing, rotel tomatoes, cream of chicken soup, garlic, fritos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24113 (may not work)