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MEXICAN CHICKEN Paula Deen
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Preparation time: 10 min
Total time:
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| MEXICAN CHICKEN Login to Save printemail to a friendRecipe Courtesy of Paula Deen Based on 39 Reviews Servings: 8 servings Cook Time: 30 min Difficulty: Easy Ingredients Add to grocery list | |
| 1 10 3/4 -ounce can | cream of chicken soup |
| 1 10 3/4 -ounce can | cheddar cheese soup |
| 1 10 3/4 -ounce can | cream of mushroom soup |
| 1 10-ounce can | tomatoes |
| 1 | whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken |
| 11 1/2-ounce package | flour tortillas |
| 2 cup | shredded cheddar cheese |
Directions
Preheat oven to 350 degrees.
In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.
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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