2 cups cooked chicken, cut into bite-sized pieces
corn tortillas, cut into strips
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
8 oz sour cream
1 can rotel
16 ounces shredded cheddar cheese
1. In a bowl, mix chicken, soups, sour cream and rotel.
2. In a 9 x 13 pan, add a layer of tortilla strips. Pour soup mixture over tortillas. Add a layer of cheese. Continue to layer in this order ending with a layer of cheese on top. Cover and refrigerate for 24 hours.
(On my second layer, I also added a thin layer of crushed tortilla chips just to add some texture)
3. Bake at 300 degrees for 1 to 1 1/2 hours.
I really liked this and would want you to repeat it again.
ReplyDeleteWe loved this dish as well!!! Pleae put it down for a definite repeat! Tate had two servings last night and two servings again for lunch! That's a repeat meal if you ask me! :)
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