Mexican Chicken Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6-8 Boneless Chicken Breasts
1 Can Rotel
Chili Powder
Garlic Salt
2 Cups of Shredded Cheddar
6 Corn Tortillas
1 Can of Cream of Chicken Soup
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Directions: |
Directions:6-8 boneless chicken breasts, cooked and cut up
Add to chicken:1 can Rotel (drained), 1-2 tsp. Chili Powder, 1 tsp. Garlic Salt & 2 cups of Shredded Cheddar
Mix these together then set aside
Take 6 corn tortillas (dip each in the broth from the chicken) and line a 9x13 pan with them
Top w/ 1/2 of the Chicken mixture
Spread 1 can of Cream of Chicken Soup (straight from the can) on top (I use generic 98% Fat Free from Wal-Mart)
Repeat the corn tortillas (6 dipped in the chicken broth) then the Chicken Mixture and another can of the soup.
Cover with foil and cook at 350 for about 45 minutes 'til warm throughout. This is one that is good to make ahead and freeze before putting it in the oven and then take from freezer and thaw out and then cook. I usually make two of these at a time and cook one day of and put the other in the freezer. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Serve w/ a salad and tortilla chips---we eat it almost like a dip!
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