Mexican Chicken Recipe by Paula Deen

2 ratings
Easy Level
35 MIN 5 Prep + 30 Cook
Servings
2 ratings
Easy Level
35 MIN 5 Prep + 30 Cook

Mexican Chicken Recipe by Paula Deen

2 ratings
Print
2 ratings
Easy Level
35 MIN 5 Prep + 30 Cook
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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.

Reviews

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2 Reviews

Kjell
Kjell 1/7/2016
1/7/2016
This is one of m

This is one of my top Paula Deen favourites. If you like this one, you'll also love the Deen Bros' version:
http://thedeenbros.com/index.php/recipes/recipe_detail/mexican_fiesta_casserole/

Lindsay
Lindsay 11/20/2014
11/20/2014
Good

Good

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