Prep 20 mins
Cook 40 mins
A luscious casserole I had at a friend's house the other night and simplified by using a grocery rotisserie chicken. With a salad, this will easily serve 8 folks. Enjoy, as we did.
- 1 rotisserie-cooked chicken, skin and bone removed
- 1 (10 ounce) can cream of mushroom soup
- 1 (10 ounce) can cream of chicken soup
- 1 (15 ounce) can chili, no beans
- 1 cup picante sauce
- 1⁄2 cup milk
- 1 small onion, chopped
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon garlic powder
- 12 corn tortillas, torn into strips
- 1 (8 ounce) packageshredded cheddar cheese
- 1 (8 ounce) packageshredded monterey jack cheese
- Preheat oven to 350°F.
- Mix two soups, chili, picante sauce, milk, onion, cumin, and garlic powder in large bowl.
- Cut chicken into bite-size pieces and spread half on bottom of 13x9-inch Pyrex baking dish.
- Cover with half the tortilla pieces, then half the sauce and half of the two cheeses.
- Repeat the layers with the remaining ingredients.
- Bake uncovered 35-40 minutes or until all the cheese has melted and sauce is bubbly.
We really liked this and will be having it again. DH was pleasantly surprised because he hadn't expected to like it. I didn't have any cream of chicken soup, so I made it with 1 can cream of mushroom soup and 1 can of pepper jack cheese soup. I served this with Western Chili Rice, a recipe from the October 2007 issue of Home Cooking magazine which I have posted to 'zaar.