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  • Valerie Nees

    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.

  • Marie Ritter

    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.

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