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Mexican Chicken Recipe by Paula Deen

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

Mexican Chicken Recipe by Paula Deen

1 ratings
Print
1 ratings
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 Springer Mountain Farms 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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1 Review

Lindsay
Lindsay 11/19/2014
11/19/2014
Good

Good