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Mexican Chicken Casserole
Mexican Chicken Casserole

Mexican Chicken Casserole

14 Hr(s)
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1 serving
Original recipe yields 1 serving
3 boneless skinless chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup milk
1 small can diced MILD green chilies
1 dozen soft CORN tortillas
12 soft corn tortillas cut into bite sized pieces
Grated cheese
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Let's Make It
1
Precook (boil) chicken breasts. Cool & cut into bite sized pieces. Set aside. Mix together: mushroom soup, chicken soup, milk, & diced mild green chilies. Cut tortillas into bite sized pieces.
2
Layer in greased 9x13 oblong ovenproof dish: 1/2 chicken, 1/2 soup mixture, 1/2 cut up tortillas. Repeat for 2nd layer. Top with grated cheese (any kind you prefer)
3
Cover and REFRIGERATE FOR 12 HOURS.
4
Bake covered at 350 degrees F for 45 minutes. Uncover & bake 15 minutes longer. Serve - - - yum yum.
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