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  • Miranda Miles

    Paula Deen Mexican Chicken Casserole 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 4 cups leftover cooked chicken 11 1/2-ounce package flour tortillas 2 cup shredded cheddar cheese Stir together three soups, tomatoes and chicken. In grease 13x9 pan, layer tortillas and chicken mixture, begin and end with tortillas. Sprinkle with cheese and bake @350 for 30 minutes.

  • Tracy Shields

    Mexican Chicken Recipe (Paula Deen) - 1 can cream of chicken soup, 1 can cheddar cheese soup, 1 can cream of mushroom soup, 1 can tomatoes (or Rotel), 4 cups cooked chicken, package flour tortillas, 2 cups shredded cheddar cheese. Stir together soups & Rotel then Chicken. Grease 9 x 13 pan, then layer tortillas then chicken mixture. Continue by ending with tortillas. Sprinkle cheese on top. Bake at 350 for 30 minutes.

  • Lauren Knappenberger

    If Paula Dean made it, you know it's good. Mexican Chicken Casserole. Y Recipe Courtesy of Paula Deen Based on 62 Reviews Servings: 8 servings Prep Time: 10 min Cook Time: 30 min Difficulty: Easy Ingredients Add to grocery list 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 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken 11 1/2-ounce package flour tortillas 2 cup shredded cheddar cheese Directions 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. Sprinkle the cheese over the casserole and bake for 30 minutes. Show: Paula's Home Cooking/Lady and Sons Too! Cookbook           Watch Paula on Food Network

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