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Mar 28, 2012

Mexican Chicken Casserole

I got this recipe from Paula Deen and I have been searching for a good, easy casserole.
See I am not a casserole girl, I have yet to find one that I truly love and that is easy and quick.
I tried this one, and it was good, but I'm not sold on this being the one for me.
Although it got raving reviews online, it was tasty, but not quite what I was looking for.
I have to say that it was super easy and quick and a nice change for dinner.

Mexican Chicken

Vegetable oil cooking spray
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
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
Unsalted butter, for greasing pan
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar

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.

Source: Paula Deen

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