Mexican Chicken Casserole

Posted by ZetaLSU on Jan 03, 2008

Ingredients

  • 1 (10 ¾ oz.) can mushroom soup 
  • 1 (10 ¾ oz.) can cream of chicken soup
  • 1 small onion, chopped  
  • 1 green pepper, chopped
  • 1 clove garlic, minced  
  • 1 ½ tsp. chili powder
  • salt and pepper to taste  
  • 1 lb. cheddar cheese, grated
  • 1 (7 oz.) package corn tortillas
  • 1 (10 oz.) can Ro-Tel tomatoes with chili peppers, chopped
  • 1 large chicken or 4-6 chicken breast halves, cooked and deboned

Instructions

Cut cooked chicken into bite-size pieces.  Mix together soups, onion, green pepper, garlic, tomatoes, chili powder, salt and pepper.  Cut tortillas into bite-size pieces.  In a greased casserole, make a layer of ½ of the tortillas, and then ½ of the chicken.  Pour ½ sauce over that.  Repeat.  Top with grated cheese.  Bake at 350 degrees for 45 minutes or until hot and bubbly.


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