Chicken Casserole Ole'

By Sarah Rachele on February 13, 2009

25 Characters Max

Enter Time:

:
:
Start

You can create up to five timers

Ingredients

    1. 10 1/2 ounces cream of mushroom soup ( fat free)
    2. 10 1/2 ounces cream of chicken soup ( fat free)
    3. 1 (4 ounce) cans diced green chilies
    4. 10 ounces monterey jack cheese, grated
    5. 10 ounces low-fat cheddar cheese, grated
    6. 9 flour tortillas, six inch size cut into bite-size pieces
    7. 3 -4 chicken breasts, skinless, boneless, cooked and cut into bite size pieces
    8. 1 (13 ounce) cans evaporated skim milk

Directions

  1. Just in case you didn't see, boil the chicken now.
  2. Mix together soups, and chilies in a small bowl and set aside.
  3. Mix cheeses in a small bowl and set aside.
  4. Spray a 13X9X2-inch baking dish with cooking spray.
  5. Layer half of each ingredient in a dish in the following order: tortillas, chicken, soup mixture, cheese mixture.
  6. Repeat layers with remaining ingredients starting with tortillas and ending with cheese.
  7. Pour evaporated skim milk evenly over top of casserole and let stand for one hour.
  8. Bake at 350°F for 50-60 min or until it is brown and warm throughout. Let casserole cool for fifteen minutes before serving.
 
© 2013 Scripps Networks, LLC. All Rights Reserved.