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Mexican Chicken Recipe by Paula Deen

Easy Level
35 MIN 5 Prep + 30 Cook
Servings
$ /Serving
Print
Easy Level
35 MIN 5 Prep + 30 Cook
8 Servings
$ /Serving

Mexican Chicken Recipe by Paula Deen

Easy Level
35 MIN 5 Prep + 30 Cook
8 Servings
$ /Serving

Ingredients

  • 1 (10 3/4 oz) can cream of chicken soup
  • 1 (10 3/4 oz) can cheddar cheese soup
  • 1 (10 3/4 oz) can cream of mushroom soup
  • 1 (10 oz) can diced tomatoes with green chiles
  • 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
  • 11 1/2 oz package flour tortillas
  • 2 cup cheddar cheese, shredded

Preparation

Preheat oven to 350°F.

 

In a large bowl, stir together the three kinds of soup 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.

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Preparation

Preheat oven to 350°F.

 

In a large bowl, stir together the three kinds of soup 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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product