Mexican Chicken Casserole

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

By Paula Deen from the Food Network


1 can (10.75 ounces) cream of chicken soup
1 can cheddar cheese soup
1 can cream of mushroom soup
1 can (10 ounce) tomatoes
4 cups cooked chicken
11 (5 inch) flour tortillas
2 cups shredded cheddar cheese

Original recipe makes 8 Servings



Preheat oven to 350(F) degrees.

In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.

In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

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Comment or review

Family loved this dish. I replaced the tomatoes with rotel. Will make this over and over,
britton1001 4y ago

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