Mexican Chicken Casserole

I’m still trying to make a dish that I can eat when I get home from work, but the biggest problem I have is that I make all this food and then life gets in the way of me eating my creations. I made this casserole on Monday and here it is Thursday and I’ve only eaten it once.  I think tomorrow I will bring some of it to lunch or maybe I will even eat it for breakfast. The one time I got to eat this, I really enjoyed it.  I recommend it as a keeper recipe since it’s good and REALLY easy to make! I found this recipe on the Paula Deen website and made a few adjustments to meet my tastes.

Ingredients:
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of cheddar cheese soup
2 cans of rotel (I drained the second can)
1 whole cooked chicken cut up in pieces, I bought a pre-made chicken at Target
6 flour tortillas
Enough cheddar cheese to cover the top of the casserole


Mix the three soups, rotel and chicken in a bowl.

Spray the pan with pam, then put tortillas down for the bottom layer


Put a layer of the soup/chicken mixture on the tortillas, then repeat tortilla then mixture ending with the tortillas on top

Put a layer of cheese on the tortillas


Cook in the oven on 350 degrees for 30 minutes or until cheese starts to brown

Enjoy a great meal!!

5 responses

  1. mmm, I created my own taco casserole recipee, you’re giving me cravings!

    1. YUM!! You’ll have to post the recipe!!

  2. Hello, fellow Austinite!! I love casseroles bc the leftovers always taste better!

  3. is this similar to King Ranch Chicken?

    1. Sort of. I think King Ranch has a little more kick.

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