Name: Chicken Tortilla Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Salsa - 1 (16 ounce) jar; Condensed cream of chicken soup - 1 (10.5 ounce) can; Condensed cream of mushroom soup - 1 (10.75 ounce) can; Milk - 1 cup; Onion, shredded - 1 medium; Chicken stock - 4 tablespoons; Corn tortillas, cut into strips - 9 (6 inch); Cooked, boneless and skinless chicken, cut into bite-sized pieces - 2 cups; Shredded Cheddar cheese - 8 ounces

Ingredients for - Chicken Tortilla Casserole

1. Salsa 1 (16 ounce) jar

2. Condensed cream of chicken soup 1 (10.5 ounce) can

3. Condensed cream of mushroom soup 1 (10.75 ounce) can

4. Milk 1 cup

5. Onion, shredded 1 medium

6. Chicken stock 4 tablespoons

7. Corn tortillas, cut into strips 9 (6 inch)

8. Cooked, boneless and skinless chicken, cut into bite-sized pieces 2 cups

9. Shredded Cheddar cheese 8 ounces

How to cook deliciously - Chicken Tortilla Casserole

1 . Stage

Mix salsa, both condensed soups, milk, and onion together in a bowl.

2 . Stage

Spread chicken stock over the bottom of a 9x13-inch baking dish. Layer ingredients as follows until the dish is full: tortilla strips, chicken, then soup mixture. When finished layering, sprinkle Cheddar over top. Cover and refrigerate for 24 hours.

3 . Stage

When ready to bake, preheat the oven to 300 degrees F (150 degrees C). Remove casserole from the refrigerator.

4 . Stage

Bake, uncovered, in the preheated oven for 1 to 1 1/2 hours.