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Mexican Chicken

Recipe information

  • Yield

    serves 8

Ingredients

One 10 3/4-ounce can cream of chicken soup
One 10 3/4-ounce can Cheddar cheese soup
One 10 3/4-ounce can cream of mushroom soup
One 10-ounce can Ro-Tel tomatoes
1 whole chicken, cooked, boned, and chopped, or 4 cups leftover cooked chicken
One 11 1/2-ounce package flour tortillas
2 cups shredded Cheddar cheese

Preparation

  1. In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken. 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 at 350 degrees for 30 minutes.

Paula Deen's Kitchen Classics
TagsCasseroleCanned TomatoTomatoVegetableCheddarCheeseDairyChickenPoultryMainDinnerEasyWeeknight MealsOven BakeCookbooks
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