Fast mexican chicken casserole
"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)."
Recipe by: sylverio
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Main Ingredients:
1 whole chicken (or 4-5 chicken breasts)
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)
Cooking Preparation of the Recipe:
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.
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