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Mexican Chicken Casserole


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  • 1 (10.75 oz) can cream of chicken soup
  • 1 (10.75 oz) can cheddar cheese soup
  • 1 (10.75 oz) can cream of mushroom soup
  • 1 (10 oz) can tomatoes
  • 1 (4 oz) can green chilies
  • 1 whole chicken
  • cooked
  • boned
  • and chopped or 4 cups leftover cooked chicken
  • 11.5 oz package flour tortillas
  • 2 cup shredded cheddar cheese


Level of difficulty Average
Cost Average budget


Step 1

Preheat oven to 350 degrees.
In a large bowl, stir together the three kinds of soup, chilies 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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