Mexican Chicken Casserole

A+ dinner.  

Quick (20 minutes). 

 Lots of leftovers. 

 Filling.  

My kind of meal. 

Mexican Chicken

Adapted from Paula Deen 

Ingredients 

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 

Directions

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.