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