Mexican Chicken Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 lbs cooked chicken
6 corn tortillas torn into bite-sized pieces
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chili
1/2 C milk
1/2 C salsa
1/2 C each grated jack and cheddar cheeses
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Directions: |
Directions:Put cooked chicken in bottom of 9x13 baking dish. Layer torn tortillas on top of that; mix the soups, chili, milk and salsa together and pour that over the tortillas, covering them. Bake @ 350º for 45 minutes. Put grated cheeses on top and bake 15 minutes more. Remove from oven and let stand a few minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: We got this recipe from Ma--here are a few variations we've come up with:
Marc and I usually use 6 chicken breasts and cube them and cook those off instead of left-over chicken. Seems to taste better. Also, the recipe calls for chili without beans--we use anything we have on hand and that's usually a veggie chili you can buy anywhere. The taste doesn't vary depending on the chili. And, instead of regular jack cheese, we use pepper jack--adds a bit of a kick. We serve this over white rice, but you can go without that if you want to.
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