April
Recipe of the Month
This month's winner shows how sun-dried tomatoes can add extra-delicious flavor to your family favorite.
Mexican Celebration Casserole
by Cynthia Bowan, from Verona, PA
"This is just one of many recipes our family has come up with using your great products."
1 can cream of chicken soup
1 soup can of milk
1 tsp. chili powder (opt.)
1/2 tsp. cumin powder
8 flour tortillas, cut into 1" strips
4 c. diced cooked chicken, skinless
1 c. diced onion
1 can corn, drained
1 small can diced green chilies, drained
2-3 T. California Sun Dry Sun-Dried Tomato Garlic
4 oz. cheddar cheese, grated
Combine soup, milk, chili and cumin, mix well and set aside. Mix chicken, onion, corn, chilies, and sun-dried tomato garlic. Lightly grease a 13x9" baking pan. Lay 1/3 of the tortilla strips in pan. Top with half of the chicken mixture, then 1/3 of the soup mixture. Repeat layering, ending with tortillas and remaining soup. Bake uncovered for 35 minutes at 350 degrees. Top with cheese and bake another 5 minutes. Serves 8. Enjoy!
For low fat version: use reduced fat soup, skim milk and reduced-fat
cheese.
February's Recipe of the Month