Recipe information
Yield
serves 8
Ingredients
One 10 3/4-ounce can cream of chicken soup
One 10 3/4-ounce can Cheddar cheese soup
One 10 3/4-ounce can cream of mushroom soup
One 10-ounce can Ro-Tel tomatoes
1 whole chicken, cooked, boned, and chopped, or 4 cups leftover cooked chicken
One 11 1/2-ounce package flour tortillas
2 cups shredded Cheddar cheese
Preparation
In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken. In a greased 13 × 9-inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake at 350 degrees for 30 minutes.
