Mexican Chicken

Name: Mexican Chicken
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

December 14, 2011

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

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

TagsCasserole Canned Tomato Tomato Vegetable Cheddar Cheese Dairy Chicken Poultry Main Dinner Easy Weeknight Meals Oven Bake Cookbooks

Recipe notes

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