Thursday, November 11, 2010

Mexican Chicken Casserole



3-4 chicken breasts, boiled and cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel (I used HOT)
1-2 cups cheddar cheese
Package of corn tortillas (small)
Tear the tortillas into small pieces and line the bottom of a pan. Mix together the soups, rotel and chicken and pour on top. Top with cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly. Seriously - it's that easy!

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