Mexican Chicken Casserole w/ cheddar cheese and tomatoes
By amberwherley
Rate this recipe
4.5/5
(26 Votes)
Ingredients
- 1 10-ounce can cream of chicken soup
- 1 10-ounce can cheddar cheese soup
- 1 10-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 -ounce package flour tortillas
- 2 cup shredded cheddar cheese
Details
Preparation
Step 1
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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