This one is a Mexican Chicken Casserole by my favorite cook (you already know I'm going to say Paula Deen don't you?!). Well this one is cheesy, creamy, delicious and really quick to make--from assembly to oven to table is only about 40 minutes!
Ingredients:
- 1 10.75 oz. can cream of chicken soup
- 1 10.75 oz. can Cheddar cheese soup
- 1 10.75 oz. can cream of mushroom soup
- 1 10 oz. can Ro-Tel tomatoes
- 1 whole chicken, cooked, boned and chopped or 4 Cups leftover cooked chicken
- 1 11.5 oz. package flour tortillas
- 2 Cups shredded Cheddar cheese
Directions:
- In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.
- In a greased 13x9 inch pan, layer the tortillas and chicken mixture, beginning and endgin with tortillas.
- Sprinkle cheese over the casserole and bake at 350 degrees for 30 minutes.
This delicious dish serves 8 people. I served it with a hot spinach and artichoke dip that complimented it well. Hope you enjoy this! A great one to make for the family!
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