Mexican Chicken - Paula and Jamie Deen

Mexican Chicken - Paula and Jamie Deen

środa, 19 lutego 2014

Mexican Chicken - Paula and Jamie Deen

Time: 40 mins

Ingredients

• 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 (can use Ro-Tel tomatoes)
• 4 cups leftover cooked chicken
• 1 (11 1/2 ounce) package flour tortillas
• 2 cups shredded cheddar cheese

Directions

• 1 Preheat the oven to 350 degrees F. Spray a 13 by 9-inch pan with the cooking spray.
• 2 In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
• 3 Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas.
• 4 Sprinkle the cheese over the casserole and bake for 30 minutes.
• 5 Enjoy!