The Kitchen Life of a Navy Wife: Paula Deen's Mexican Chicken Casserole

By dlroos

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 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

Details

Servings 8
Preparation time 10mins
Cooking time 40mins
Adapted from navywifecook.com

Preparation

Step 1

1. Heat oven to 350 degrees.

2. In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.

3. In a greased 13×9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake uncovered for 30 minutes.