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    Mexican Chicken

    Source of Recipe

    Recipe courtesy Paula Deen

    Recipe Link:

    List of Ingredients

    Vegetable oil cooking spray
    1 (10 3/4-ounce) can cream of chicken soup
    1 (10 3/4-ounce) can cheddar cheese soup
    1 (10 3/4-ounce) can cream of mushroom soup
    1 (10-ounce) can tomatoes
    1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
    Unsalted butter, for greasing pan
    1 (11 1/2-ounce) package flour tortillas
    2 cups shredded Cheddar


    Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.
    In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
    Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.




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