Monday, April 23, 2012

Mexican Chicken Casserole

A+ dinner.  
Quick (20 minutes). 
 Lots of leftovers. 
My kind of meal. 

Mexican Chicken
Adapted from Paula Deen 


1 10 3/4 -ounce can cream of chicken soup 
2 10 3/4 -ounce cans cheddar cheese soup 
1 10-ounce can rotel with green chilies 
1 whole rotisserie chicken shredded 
11 1/2-ounce package flour tortillas 
2 cup shredded mexican cheese blend
1 package of taco seasoning 


Preheat oven to 350 degrees.
In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken and the taco seasoning. 
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.

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