Mexican Chicken
[1]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 Rotel 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
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.
Tags:
- Recipes [3]
- Buffet Ideas [4]
- Casserole [5]
- Potluck [6]
- Poultry [7]
- Kiddos [8]
- Family [9]
- Babysit [10]
- Date Night [11]
- Family Fun Night [12]
- Holidays [13]
- Parties [14]