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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.