Email to Dawn Vezina      

Chicken: Mexican Chicken Casserole

Source of Recipe

unknown


List of Ingredients

1 package corn tortillas
2 cups chicken -- cooked and cubed
12 oz cheddar cheese -- grated
1 can cream of chicken soup
1 can cheddar cheese soup
1 can tomatoes with green chilies -- (Ro-Tel)
1 1/4 cups milk
1 onion -- chopped
1 freezer bag -- jumbo



Recipe

1 Chop cooled, cooked chicken meat into largish chunks. Tear tortillas into 1-inch wide strips. In a large baking dish, alternate layers of tortillas, chicken meat and cheese (reserve 1/2 cup of cheese for topping) until all the chicken is used. Combine the remaining ingredients and pour over the layered mixture. Top with reserved cheese. Cover with plastic wrap, then seal with aluminum foil.
2 To freeze: flash freeze casserole, then place frozen, covered dish into jumbo freezer bag.
3 To prepare: thaw casserole before baking. Bake covered casserole at 350-degrees until hot and bubbly. Cut with spatula and serve.