{Recipe} Mexican Chicken Casserole

One of my fabulous readers, Amber, was kind enough to share this wonderful EASY recipe with us. I think that it's one of my all time favorite Fall & Winter Recipes.  This is actually a Paula Deen recipe so you know it's borderline amazing. It's creamy, delish and simple to make.

Ingredients:

2-3 boneless skinless chicken breasts

2 cups of cheddar cheese (shredded)

1 can of cream of mushroom soup

1 can of cream of chicken soup

1 can of cheddar cheese soup

1 can of Rotel (or diced tomatoes)*

about 6 round flour tortillas

*You can forgo the tomatoes if you wish.

Directions:

1. Preheat oven to 350 degrees.

2. Boil chicken breasts until they are cooked thoroughly and cut into bite size pieces.

3. Combine cream of chicken soup, cream of mushroom soup, cheddar cheese soup and Rotel.

4. Add chicken to creamy mixture.

5. Spray the bottom of a casserole dish (generously) with Pam or any other non-stick spray or spread.

6. Layer 2 tortillas on the bottom of casserole dish.

7. Spread soup and chicken mixture over tortillas.

8. Repeat layers, start with tortillas and end with tortillas.

9. Spread shredded cheese on top and bake at 350 degrees until cheese is melted and bubbly (about 20-25 minutes.)

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Thank you Amber for sharing your recipe and photos with us. 

Be sure and stop by Ambers blog " Our Journey with Jax".  

She is simply amazing.