Mexican Chicken Casserole
Ingredients
4 whole chicken breasts
1 dozen corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup milk
1 can (12 oz) salsa
1 yellow onion, chopped
Butter
1 lb grated cheddar cheese
Directions
Cook chicken at 350 degrees for one hour, covered with foil. Shred chicken.
Cut tortillas into one-inch strips.
Mix soups, milk, salsa and onion. Add chicken and mix together.
Butter large casserole dish and put 2 Tbsp of chicken juice, reserved from cooking. Add a layer of tortilla strips, a layer of chicken and sauce and repeat layers ending with chicken. Top with grated cheese. Refrigerate 24 hours. Bake at 300 degrees for about 90 minutes.
Serves about 8 people
