Ingredients:

Taco chips

1 Pound shredded cheddar

3 Boneless skinless chicken breasts diced

1 Tablespoon olive oil

Garlic clove minced

Shallot minced

1/2 Cup sliced mushrooms

2 Celery stalks diced

2 Cans cream of mushroom or chicken soup

1 Cup chicken broth

2 Boxes of wild rice (uncle Ben’s) cooked

Directions:

Preheat to Oven 350 degrees. Spray large baking pan with non stick spray.

Saute chicken in Olive oil in a large skillet. Add garlic, onion, shallot mushrooms, celery and cook until tender crisp.  Add soup and chicken stock to skillet and simmer  a few minutes.  Assemble the casserole by placing a single layer of tortillas in the pan followed by  1/2 of the rice, sauce and cheese. Lay another layer of tortillas on the casserole followed by remaining rice and sauce. Bake for 30 minutes or until bubbly. Top Casserole with taco chips and remaining cheese. Bake for 10 more minutes or until cheese is melted and chips have browned lightly.

Tips:

Dawson prepared this awesome throw back dish and said it tasted just as he remembered it as a kid. Comfort Food for sure. Gary said that a good wine paring would be Plungerhead 2014 LODI Old Vine Zinfandel…it’s peppery! Enjoy.