Southwestern Chicken Casserole Recipe

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A great casserole with a Mexican feel. Make you week night a fiesta with this quick to pull together recipe. Serve with lettuce, tomatoes and sour cream.
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  • 12 corn tortillas, cut in thin strips
  • 3 cups cooked chicken, cubed
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 10 ounces diced tomatoes and green chilies
  • 1 onion , diced
  • 1 green pepper , diced
  • 1 1/2 teaspoons chili powder
  • 1/4 teaspoon pepper
  • 2 cups cheddar cheese, shredded
10 mins
1 hr
1.25 hrs
  • Preheat oven to 350 degrees.
  • In a large bowl, mix soups, undrained tomatoes, onion, green pepper and seasonings.
  • Sprinkle 1/3 of the tortilla strips over bottom of an ungreased 3 quart baking dish.
  • Layer half of the chicken and spoon half of the soup mixture on top. Sprinkle half the cheese and another 1/3 of the tortilla strips over soup.
  • Layer with remaining chicken, soup and tortillas. Cover with foil.
  • Bake for 45 minutes until bubbly and center is hot.
  • Uncover and sprinkle with remaining cheese. Bake 10 minutes longer until cheese is melted.
  • Let stand 10 minutes before serving.
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