My kids really like this dish, and I like it because it’s so simple. Now that summer is here once again, we are going to be running in ten different directions all at once. By having a recipe like this in my back pocket, I know that my family will always get a home cooked meal instead of something from a fast food window. We can make this a few times a month and switch out a few ingredients and never get bored of it. It’s so creamy and delicious… how could you? Check out what they are saying about this recipe over at Recipe Lion:
“This cheesy chicken casserole is a great weeknight dinner because you just mix the ingredients together and bake for 30 minutes.”
Short on time? This is the answer to your dinner problems.
Ingredients
1 (10-3/4-ounce) can cream of chicken soup
1 (10-3/4-ounce) can Cheddar cheese soup
1 (10-3/4-ounce) can Campbell’s cream of mushroom soup
1 (10-ounce) can Hunt’s tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Kraft Cheddar cheese
Instructions
Preheat oven to 350 degrees F.
In a large bowl, stir together cream of chicken soup, Cheddar cheese soup, cream of mushroom soup, and tomatoes. Stir in the chicken.
In a greased 9 x 13 inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake uncovered for 30 minutes.
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Quick Tip: Swap out chicken for beef.
Thanks again to Recipe Lion for this scrumptious recipe.
