More Great Recipes: Dinner | Lunch | Main Dish | Mexican

Mexican Chicken by Paula Deen


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

Vegetable oil cooking spray
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
Unsalted butter, for greasing pan
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar


Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.


In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.


Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.


Pairs Well With


Notes

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