in my kitchen: mexican chicken casserole

i love mexican food. like, a lot. i tend to cook it often, its normally super easy and w/ just a few ingredients. so when i came across this recipe by paula deen i knew i had to try it. i know what youre thinking.... paula deen... it must be 1,000 calories per serving. well it really isnt that bad! i dont know what the nutrional value is but it can easily be figured out. ok, on to the recipe!



1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup
1 10-ounce can tomatoes (i used rotel instead)
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken (i baked 2 chicken breasts, seasoned w/ garlic powder, onion powder & mrs. dash extra spicy. it was about 3 1/2 cups once i shredded it)
11 1/2-ounce package flour tortillas (i used my whole pack, 16 total)
2 cup shredded cheddar cheese


preheat oven to 350 degrees. in a large bowl, stir together the three kinds of soup and the tomatoes. stir in the chicken. in a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. i put 6 on bottom, 4 in the middle and 6 on top. sprinkle the cheese over the casserole and bake for 30 minutes.


(i just had to get my pretty pumpkins in the picture)

tada! youre done. easy peasy right? you can easily bake the chicken the night before and throw it in the oven after a long day at the office. you should definitely try this one out! enjoy :)
xxoo