Mexican Chicken Casserole

1 whole roasted chicken (discard bones and skin)

1 can of cream of chicken soup

1C sour cream

1 tsp salt

1 tsp garlic

* mix above ingredients together to make a creamy paste

Cheddar cheese, grated

Corn tortillas, chopped into squares

1 can diced green chilies

Simply layer corn tortillas across bottom of casserole dish, top with chicken paste, then chilies, then cheese. Repeat until dish is full. End with cheese.

Bake 325 for 30-40 minutes or until golden and bubbly.

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~ by pennymaxwell on March 3, 2008.

One Response to “Mexican Chicken Casserole”

  1. Love it – I am going to try that this week! Love ya – Melissa

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