Mexican Chicken Casserole
|1 can(s)||cream of mushroom soup|
|1 can(s)||cream of chicken soup|
|1 can(s)||cheddar cheese soup|
|1 can(s)||stewed tomatoes, mexican|
|1 can(s)||green chiles|
|4 c||cooked chicken|
|1 pkg||flour tortillas|
|2 c||cheddar cheese|
|1 bottle||cooking spray|
Pinched by Cathy_McLean, and 990 more.
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DirectionsPreheat oven to 350F. Spray a 13x9 casserole dish with cooking spray.In a pan stir together the 3 kinds of soup, tomatoes, and green chili. Stir in the chicken. Warm mixture on low. This makes it easier to spread.Layer the tortillas and the chicken mixture in dish beginning and ending with tortillas. Sprinkle the cheese over the casserole.Bake 350f for 30 minutes. For a gold top you can broil the top for about 40 seconds.