Mexican Chicken Casserole

I love Paula Deen! This was such an easy dinner to put together and tasted great! I love casseroles because they whip up really quick when your in crunch-time to get dinner ready and on the table.

MEXICAN CHICKEN CASSEROLE
recipe adapted from: PaulaDeen.com

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 (10 oz) can tomatoes 
1 (4 oz) can green chilies
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked 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, chilies and the tomatoes. 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.

Enjoy!

**NOTE** to make a more healthier version of this recipe, you can use reduced-fat, reduced-sodium versions of the canned soups


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Comments

  1. Tammy

    I love this recipe except for the canned cheese soup, ugh! This is also good with corn tortillas…..I use ground beef instead of chicken to change it up sometimes….serve with some black beans and sliced avacado on the side, yum!

  2. NorcalRose

    I make something very similar to this….it’s a family favorite and sooo yummy.
    Here is what is different in my recipe:
    Add
    1 packet taco seasoning
    1 large onion, chopped & sauteed
    1 green bell pepper chopped and sauteed (along with onion)
    Use corn tortillas instead of flour – cut them up into 1 inch square pieces (approximately)
    Omit Cheddar Cheese Soup
    Omit can of tomatoes

    Put all ingredients in a large bowl, mix together with hands making sure to get every piece of tortilla wet and all ingredients evenly mixed.
    Spread in a casserole pan and top with a healthy layer of cheese.
    Cover with tin foil (I spay mine with PAM so cheese doesn’t stick)
    Bake at 350 for 45 minutes then uncover and bake for 15 more minutes.

    Serve with sour cream and salsa

  3. Denise Zeleny

    I make this recipe often. Although, it looked too pale for me, so, I add a can of drained black beans. I sprinkle them on each layer. It adds a pop of color. I love black beans and I am getting more fiber with it. Yummy recipe.