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Mexican Chicken Casserole




Source of Recipe


unknown


List of Ingredients





4 - 6 cooked boneless chicken breasts
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 can Chili (without) beans
4 ounce mild salsa
1/2 cup milk
1 small chopped onion
1 dozen corn tortillas (torn or cut into pieces)
1 cup grated cheddar cheese
1 cup grated Monterey jack cheese
1 cup pitted whole black olives


Recipe



Shred cooked chicken in the bottom of a 9x13 Pyrex pan to make first layer. Top with torn tortilla for second layer. Mix all remaining ingredients together except the cheeses.
Pour the mixture over the two above mentioned layers. Top with cheeses. Allow mixture to seep down into chicken and tortillas.
Baked covered for about 45 minutes at 350°. Let stand for 10 minutes before serving.