Tuesday, 2 July 2013

Mexican Chicken Casserole

Mexican Chicken

1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup
1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese 

  • Preheat oven to 350 degrees.
  • In a large bowl, stir together the three kinds of soup and the tomatoes. 
  • Stir in the chicken.In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. 
  • Sprinkle the cheese over the casserole and bake for 30 minutes. 


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