Saturday, November 24, 2007
Main Dish-Paula Deen's Mexican Chicken
After all this turkey and dressing it's about time for a change. This Paula Deen Mexican Chicken dish looks like it has my name on it for tomorrow's meal.
One 10 3/4 -ounce can cream of chicken soup
One 10 3/4-ounce can Cheddar cheese soup
One 10 3/4-ounce can cream of mushroom soup
One 10-ounce can Ro-Tel tomatoes
1 whole chicken, cooked, boned, and chopped, or 4 cups leftover cooked chicken(I wonder how leftover turkey would be?)
One 11 1/2-ounce package flour tortillas
2 cups shredded Cheddar cheese
In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken. In a greased 13x9-inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake at 350 degrees for 30 minutes.