November 28, 2012

Mexican Chicken Casserole

This week, when I did my grocery shopping I made my list from my pinterest food board so get ready for lots of recipes in the next week. First up is Mexican Chicken Casserole.

1 (10.75 oz) can cream of chicken soup
1 (10.75 oz) can cheddar cheese soup
1 (10.75 oz) can cream of mushroom soup
1 (4 oz) can green chilies
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken (I used cubed chicken, but it would of probably been better with shredded chicken)
11.5 oz package flour tortillas
2 cup shredded cheddar cheese

Preheat oven to 350 degrees.

In a large bowl, stir together the three kinds of soup, and chilies. Stir in the chicken.

In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas.

Sprinkle the cheese over the casserole and bake for 30 minutes.

I had two helping of this, but it wasn't my favorite. Mike told Marley this was probably the best thing I've ever made so apparently it is his new favorite!

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