Tuesday, October 13, 2009

Mexican Chicken

I wasn't going to post this recipe because it was not my favorite, but Chris really like it, and one of his co-workers saw him eating it for lunch one day and asked for the recipe...so here it is! I am not a huge fan of hearty creamy anything, and this dish is hearty and creamy.

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 (I used another cream of chicken instead)
1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
1 package flour tortillas
2 cup shredded cheddar cheese
*I used the low fat version of the soups and cheese

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.

Source: Paula Deen

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