Recipe by:
Geraldine Morgan, Soquel, CA

Ingredients
1 whole chicken breasts
season with garlic, salt & pepper
1 dozen corn tortillas
1 can mushroom soup
1 can cream of chicken soup
1 cup half and half
1 7 oz. can green chili salsa
1 yellow onion
1/2 tsp. cumin (or to taste)
2 Tbsp. lemon juice
1 lb. jack or cheddar cheese, grated
1/2 c. CHAUCER’S Mead or CHAUCER’S Apricot Wine
1 c. thinly sliced almonds

Directions

1. Sauté chopped onion in butter; then add to sauce below

PREPARATION OF SAUCE

1. In a bowl, blend the mushroom soup, cream of chicken soup, half and half, green chili salsa, cumin, lemon juice, and CHAUCER’S Mead or CHAUCER’S Apricot Wine.

PREPARATION OF CHICKEN

1. Wrap chicken breasts in foil, bake for 1 hour at 400.
2. Cool and debone.
3. *Save 3/4 to 1 c. of chicken broth.
4. Cut the chicken into bite-sized pieces.
5. Butter a 9″ X 13″ pan.
6. Spread the bottom of the pan with a layer of tortillas, chicken pieces, and 3 Tbsp. of chicken broth.
7. Pour part of the sauce over this too.
8. Sprinkle with grated cheese.
9. Repeat these layers, topping with grated cheese, and almonds at the end.
10. Cover with foil and refrigerate overnight.
11. The next day: Bake 1 hour at 300 uncovered.

SERVES 8

*Instead of deboning the chicken yourself, you may wish to purchase the chicken already deboned.