Epitomized by our own Gallatin Canyon Cookbook published several years ago, and now by our newer cookbook, we continue with the tradition of great cooks in Bridger Canyon. From the Cork 'n Fork gourmet club dinners, to yummy desserts each month at Bridger Canyon Women's Club and salad luncheons, to our Wednesday dinners for the Bridger Canyon Fire Department, to our annual picnic potluck -- we have a lot of good cooks here in Bridger Canyon!
This site has some new recipes you may want to try. Won't you share some of your favorites? It's easy to add them and we'd all have them handy when we need a new recipe.
Cork 'n Fork members: Such wonderful recipes are used - please share here! We can just add them to existing categories and note which party it's from in the title. There is also an Ethnic tab, which might be good to use.
Chicken Tortilla Casserole
1 c. onion, chopped
2 tbsp. butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. chicken broth
2 sm. cans chopped chilies
1 dozen corn tortillas (fresh)
2 1/2 c. grated Cheddar cheese
1 sm. to med. chicken, cooked and deboned
Fry onions and chilies together in the butter. Add soups and broth to the onions and chilies. Set aside. Tear apart 4 tortillas per layer. Begin with sauce on the bottom of a deep casserole dish.
Then add a layer of tortillas, more sauce, chicken and then cheese. Continue with layering tortillas, sauce, chicken and cheese until the casserole is filled. Bake for 30 minutes at 350 degrees.