Mexican Chicken Casserole
Ingredients
- 1 package corn tortillas
- 2 cups chicken -- cooked and cubed
- 12 ounces 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
Instructions
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.
To freeze: flash freeze casserole, then place frozen, covered dish into jumbo freezer bag.
To prepare: thaw casserole before baking. Bake covered casserole at 350-degrees until hot and bubbly. Cut with spatula and serve.
To freeze: flash freeze casserole, then place frozen, covered dish into jumbo freezer bag.
To prepare: thaw casserole before baking. Bake covered casserole at 350-degrees until hot and bubbly. Cut with spatula and serve.
Recipe Info
Views
847
Rating
Date
December 31, 2003
Categories
Poultry