Leah with Love
Monday, April 23, 2012
Mexican Chicken Casserole
Quick (20 minutes).
Lots of leftovers.
My kind of meal.
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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