MEXICAN CHICKEN CASSEROLE

 

  • Cooking Time: 30
  • Servings: 12
  • Preparation Time: 45

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

Directions

  • 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.

Notes

A favorite from my childhood. My aunt's and uncle's would gather and enjoy this festive dish.

Categories: Casserole 

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