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Mexican Chicken Casserole
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Valle L. Smith


  • 1 whole chicken
  • 8 corn tortillas
  • 2 cans Cream of Chicken or Mushroom Soup
  • 1 or 2 cans Ro-tel Tomatoes w/Chilis, drained
  • 2 cups (475 ml) cheddar cheese, grated
  • sour cream (optional)
  • Boil the chicken until completely done, let cool, remove from bone, and shred or dice into bite sized pieces.
  • Warm the tortillas (just to make flexible) by placing in a skillet with a small amount of oil.
  • Spray a 9 x 13 inch casserole dish with Pam and line with the warmed tortillas.
  • Place the chicken on top of the tortillas.
  • Put the soup (I use one of each kind) and Ro-tel Tomatoes in a blender and mix.
  • Pour the soup mixture over the chicken and top with cheese.
  • Bake in a 350 degree (175 C.) oven for approximately 45 minutes or until cheese is melted and the soup bubbles around the edges.
You may use 4 to 5 chicken breasts instead of the whole chicken. I hope this is similar to the recipe you are looking for. You may want to vary the amount of Ro-tel you use, especially if you have children - 2 cans may be too spicy. I usually serve with spanish rice and beans. We also top with sour cream (on the plate, not in the pan).

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