mexican chicken lasagna
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- 1 can of cream of chicken soup 1 can of cream of mushroom soup 1 can of chedder cheese soup 1 can of diced tomatoes 1 lb of cooked chicken white or dark meat. 6 flour tortills a pat of butter 13x9 baking pan 2 cups chedder chesse
1mix all the soup and drained tomatoes together in a bowl, butter the pan and place 2 of the tortills on the bottom of the pan.add a layer of chicken and half of the mixture of soup. add 2 more tortills and add remaing chicken and soup mixture.put on the last two tortills and put the chesse on . put in oven for 30 mnutes at 350.