Chicken and Tortilla Casserole


1 (10 3/4 oz.) can cream of Mushroom soup
1 (10 3/4 oz.) can cream of Chicken soup
1 (10 oz). can diced tomatoes with green chilies
1/2 cup chicken broth
2 cups diced chicken; precooked
12 corn tortillas, torn in pieces to fit pan
1/2 cup chopped onion
2 cups shredded cheddar cheese


Preheat oven to 350F. Lightly mist 9x13" casserole dish with non-stick cooking spray. Blend soup, tomatoes and chicken broth together until smooth. Layer half of chicken, tortillas, onion, cheese and soup mixture. Repeat layers ending with the grated cheese. Bake 1 hour, uncovered.

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