Follow these steps for perfect results
cooked chicken, diced
diced
cream of mushroom soup
chicken broth
onion
chopped
Ro-Tel, diced
diced
cream of chicken soup
soft tortillas
cut in pieces
grated sharp Cheddar cheese
grated
Preheat oven to 350°F (175°C).
In a bowl, mix together cream of mushroom soup, cream of chicken soup, Ro-Tel, and chicken broth until well combined.
Grease a 2-quart casserole dish.
Layer the bottom of the dish with diced chicken.
Pour a portion of the soup mixture over the chicken.
Add a layer of cut tortillas.
Sprinkle chopped onion over the tortillas.
Repeat the layers of chicken, soup mixture, tortillas, and onion until all ingredients are used, ending with the soup mixture on top.
Sprinkle grated cheddar cheese evenly over the top of the casserole.
Bake in the preheated oven for 1 hour, or until the cheese is melted and bubbly and the casserole is heated through.
Remove from oven and let stand for 15 minutes before serving.
Expert advice for the best results
Add a layer of black beans for extra fiber and flavor.
Use rotisserie chicken for convenience.
Top with sour cream or guacamole before serving.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and refrigerated before baking.
Serve warm in the casserole dish or portioned onto plates.
Serve with a side salad.
Serve with cornbread.
Pairs well with Tex-Mex flavors.
Complements the creamy texture.
Discover the story behind this recipe
Popular Tex-Mex dish often served at potlucks and gatherings.
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