Mexican Chicken Casserole

Cooked chicken mixed with condensed soup, Ro-Tel tomatoes with green chilies, layered with tortilla pieces, topped with a full 8 oz. of cheese and baked in the oven.

Paula Dean has this recipe in her recipe book The Lady & Sons. I bought her recipe book when we visited Savannah a few years back. It was delicious, spicy because of the Ro-Tel and it disappeared fast!

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Ingredients

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In a large bowl combine the soups and Ro-Tel.

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Stir until combined.

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Add the cooked chicken and toss until combined.

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Spray a 9″ x 13″ baking pan with cooking oil.

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Cut the tortillas into pieces.

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Layer the soup mixture with tortilla pieces three times.

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Sprinkle the cheese on top evenly.

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Bake in a preheated 350 degree oven for 30 minutes.

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Serve immediately.

Mexican Chicken Casserole

http://www.InDianesKitchen.com

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Ingredients

  • 1 – 10.75 oz. can cream of chicken soup
  • 1 – 10.75 oz. can cream of mushroom soup
  • 1 – 10.75 oz. can cheddar cheese soup
  • 1 – 10 oz. can Ro-Tel tomatoes with green chilies
  • 4 cups leftover cooked chicken, chopped (I used rotisserie chicken)
  • 8 oz. shredded cheddar cheese
  • 1 – 11½ oz. package flour tortillas, cut into bitesize pieces

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl combine the soups and Ro-Tel stirring to combine. Add the chicken and toss until coated.
  3. Spray a 9″ x 13″ baking dish with cooking oil.
  4. Layer the tortilla pieces with the soup mixture starting and stopping with the tortilla’s. I did this in three layers.
  5. Sprinkle the cheese evenly over the top.
  6. Bake, uncovered, for 30 minutes then serve.

http://www.InDianesKitchen.com

Categories: Casseroles, Cheese, Chicken, Soup

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