Chicken and Corn Tortilla Casserole

6 Servings
50% would make this recipe for Chicken and Corn Tortilla Casserole again.

Very good, even better when made spicy!

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Chicken and Corn Tortilla Casserole Ingredients

2 cups Cubed Cooked Chicken	1 jar (2 oz) Diced pimiento
8 ounces Cheddar cheese (2 cups)	10 6 inch Soft Corn Tortillas cut into quarters
1/2 cup Onion finely chopped	1 8 oz Sour Cream
1 can (14.5 oz) Chicken Broth	1/2 medium Green Bell Pepper cut into 2x1/4 inch strip
1 can (4 oz) Green chiles chopped

Instructions for Chicken and Corn Tortilla Casserole

Heat oevn to 350f. Lightly grease 2-quart casserole. In large bowl, combine chicken, 1cup of the cheese and remaining ingredients excpet sour cream and bell pepper; mix well. Spoon chicken mixture into greased casserole; cover.

Bake at 350f for 30 to 45 minutes or untill throughly heated, stirring once. Uncover; mix well. Top chicken mixture with the sour cream, remainging 1 cup cheese and bell pepper strips. Bake an additional 5 minutes or until cheese is melted. Let Stand 5 minutes befor serving.

Main Ingredient: ChickenCuisine: Mexican

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