Mexican Chicken Casserole Recipe - Cooking Index
5 | Chick breast - boned, cut up. | |
1 | Corn tortillas - (12 in pk) | |
1 | Cream of chicken soup | |
1 | Cream of mushroom soup | |
2 | Green chile salsa - (7 oz.Ea) | |
1 cup | 237ml | Milk |
1 | Onion - chopped | |
1 lb | 454g / 16oz | Cheddar cheese - grated. |
Cut tortillas in 1" squares. Combine all other ingredients except cheese. Butter casserole; layer tortillas, chicken, and soup mixture.
Top each layer with grated cheese. Let stand in refrigerator for 24 hrs.
Bake at 300 F. for 1 1/2 to 2 hr. uncovered.
Source:
the California Culinary Academy
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