Mexican Chicken
Recipe information
Yield
serves 8
Ingredients
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
One 11 1/2-ounce package flour tortillas
2 cups shredded Cheddar cheese
Preparation
In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken. In a greased 13 x 9-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.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
