Sunday Night Chicken Casserole
Source of Recipe
Mealtime.org
List of Ingredients
1 can (10 3/4 oz) cream of chicken soup
1 soup can of milk
1 can (14 1/2 oz) diced tomatoes with jalapeno peppers, well drained
6 scallions, thinly sliced
1/2 teaspoon pepper
3 cups (12 ounces) shredded cooked chicken
1 can (14 1/2 oz) cut green beans, well drained
1 can (11 oz) corn kernels, well drained
3 cups (12 oz) coarsely chopped American cheese
Twelve 6-inch corn tortillas, each torn into quarters
Recipe
Preheat the oven to 350°F. Set out a 9x13-inch glass baking dish.
In a medium bowl, put the soup. Gradually whisk in the milk until smooth. Stir in the diced tomatoes, scallions and pepper.
In the baking dish, scatter 1 1/2 cups chicken, half the green beans and half the corn. Top with 1 cup cheese and cover evenly with half the tortillas. Evenly pour 2 cups of the soup mixture on top.
Layer with the remaining 1 1/2 cups chicken, remaining vegetables and 1 more cup cheese. Evenly cover with the remaining tortillas. Pour the remaining soup mixture over, spreading it evenly with a spatula and pressing down to moisten the tortillas. Sprinkle the remaining cheese over all.
Bake until warmed through and bubbly and the top is golden, about 1 hour. Let stand 15 minutes before serving.
YILED: 6-8 Servings
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