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Mexican Chicken Bake




Source of Recipe


Food Mixes and Do Ahead Meals


List of Ingredients




1 can cream of mushroom soup -- (10-3/4 oz.)
1 can cream of chicken soup -- (10-3/4 oz.)
1 3/4 cups milk
2 cups cooked chicken -- chopped
1 large onion -- finely chopped
1 cup salsa
2 1/2 cups grated cheese
12 corn tortillas -- each cut into 8
pieces

Recipe



Preheat oven to 350 F. Lightly butter two 8 inch square pans. In a
medium bowl combine soups and milk. Stir to blend well. Add chicken,
onion, salsa and 2 cups of the grated cheese. Divide between both
pans. Layer tortilla and chicken mixture topping with chicken
mixture. Top with remaining grated cheese. Freeze. Bake thawed
casserole 35 - 45 minutes or until bubbly on edges and hot in the center.