Follow these steps for perfect results
cooked, boned chicken
shredded
chopped onion
chopped
grated Mozzarella cheese
grated
corn tortillas
cut in small pieces
cream of mushroom soup
undiluted
cream of celery soup
undiluted
chicken broth
undiluted
Ro-Tel tomatoes and green chilies
diced
Preheat oven to 325°F (160°C). Grease a 10 x 12-inch lasagna pan.
In a bowl, mix cream of mushroom soup, cream of celery soup, and Ro-Tel tomatoes together.
Spread a thin layer of the soup mixture in the bottom of the prepared pan.
Arrange a layer of cut corn tortillas over the sauce.
Add a layer of cooked, boned chicken.
Sprinkle chopped onion over the chicken.
Cover with a layer of grated Mozzarella cheese.
Repeat layers of soup mixture, tortillas, chicken, onion, and cheese.
End with a final layer of cheese on top.
Bake in the preheated oven for 1 hour, or until golden brown and bubbly.
Expert advice for the best results
Add a layer of black beans or corn for extra flavor and texture.
Use rotisserie chicken to save time.
Top with sour cream, guacamole, and salsa for serving.
Everything you need to know before you start
20 minutes
Can be assembled ahead of time and refrigerated before baking.
Serve warm in the baking dish or portioned onto plates.
Serve with a side salad and sour cream.
Pairs well with the Tex-Mex flavors.
A crisp white wine complements the creamy texture.
Discover the story behind this recipe
Popular Tex-Mex dish.
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