Mexican Chicken - Paula and Jamie Deen
Ready In: 40 mins
Serves: 8
Ingredients
- 1 (10 3/4ounce) can cream of chicken soup
- 1 (10 3/4ounce) can cheddar cheese soup
- 1 (10 3/4ounce) can cream of mushroom soup
- 1 (10 ounce) can tomatoes (can use Ro-Tel tomatoes)
- 4 cups leftover cooked chicken
- 1 (11 1/2ounce) package flour tortillas
- 2 cups shredded cheddar cheese
Directions
- Preheat the oven to 350 degrees F. Spray a 13 by 9-inch pan with the cooking spray.
- In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
- Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas.
- Sprinkle the cheese over the casserole and bake for 30 minutes.
- Enjoy!
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