Monday, January 12, 2009

Easy Mexican Chicken Casserole

This was actually a recipe I came up with quite by accident.

I started by putting 3-4 boneless chicken breasts in the crockpot and cooked them on low with about 1/2 jar of medium salsa. Now just the chicken cooked in the salsa is wonderful but I decided to experiment a little and take it up a notch!

When the chicken was done and could be shredded easily with a fork I shredded the chicken into small pieces and sat aside. Take one can of cream of chicken soup and mix with one can of milk in a separate bowl and set aside.

Next, spray a 9x13 inch pyrex dish with Pam. Layer one layer of flour or corn tortilla shells (overlapping them is fine) then spread the tortilla shells with the 1/2 of the chicken.

On top of the chicken mixture, layer a generous amount of cheddar cheese and layer another layer of tortilla shells. Top with the remaining chicken...more cheese and a final layer of tortilla shells and cover all with the cream of chicken soup.

Cover with foil and bake at 350 degrees for about 35-40 minutes until starts to brown.

This was so easy and so good and was even good the next day! Ole' again Eula Mae!

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