MEXICAN CHICKEN CASSEROLE recipe adapted from: PaulaDeen. 1 can cream of chicken 1 can cheddar cheese soup 1 can cream of mushroom soup 1 can tomatoes 1 (4 oz) can green chilies 1 chicken= 4 c.cooked shredded 11.5 oz flour tortillas 2 cup shredded cheddar cheese Preheat 350 degrees. In a bowl, stirsoups, chilies,tomatoes, chicken.grease 13 x 9 pan, layer tortillas and the chicken mixture, beginning ending with tortillas. cheese bake for 30 minutes.
Slow Cooker: Salsa Chicken. Four boneless, skinless chicken breasts (frozen is fine) 1 cup salsa 1 can condensed cream of chicken soup 1 packet taco seasoning 1/2 cup sour cream 6 tortillas Place chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.