Mexican Chicken Casserole
By Pattywak
Change the tomatoes to...ROTEL TOMATOES...love this cassrole,have made this many times
- 30 mins
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Ingredients
- 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 ro-tel tomatoes
- clove garlic
- chopped onion if desired
- cumin if desired
- 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
Preparation
Step 1
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.