South-of-the-Border Chicken Bake
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FROM: - Frozen Assets Book INGREDIENTS
2 (10-3/4 ounce)each cans Cream of Mushroom soup
2 (10-3/4 ounce) each cans Cream of Chicken soup
3-1/2 cups milk
4 cups cooked chicken, chopped
2 onions, finely chopped
2 cups salsa
4 cups Cheddar cheese, grated
24 corn tortillas, each cut into 8 piecesIn a large bowl, combine soups and milk; stir well. Add chicken, onion, salsa and 3 cups of grated cheese.
Layer tortilla pieces first, followed by chicken mixture into 3 lightly buttered 8 x 8-inch baking pans. Top with remaining cheese. Cover with foil; label, date and freeze.
TO SERVE - Thaw casserole. Bake in a 350 degree oven for 35 to 45 minutes or until hot and bubbly.
Serves 4 each