Thursday

Mexican Chicken Casserole

 I have been doing a lot of goggling, looking for new recipes to try this week! I think I found a winner with this easy to make Mexican Chicken Casserole from Paula Dean


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
( I am going to use 4 cups of chicken grilled with fajita seasoning)
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese

Directions

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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