Mexican Chicken Casserole Recipe
Servings: 10
Ingredients
- 1 (10 3/4oz.) can cream of chicken soup
- 1 (10 3/4 ounce.) can cream of mushroom soup
- 1 (10 3/4 ounce.) can tomatoes with green chilies
- 1/2 c. chicken broth
- 1/2 teaspoon salt
- 12 corn tortillas, torn into sm. pcs
- Diced cooked meat from a 3 pound fryer
- 2 med. onions, finely minced
- 12 ounce. shredded sharp cheese (3 c.)
Directions
- Combine soups, tomatoes, chicken stock and salt in mixing bowl. In 2 qt rectangular glass casserole, layer one third of the following: torn tortillas, chicken, tomato mix, minced onions and cheese. Repeat for two more layers. Top of casserole should be the last cheese layer. Cover with plastic wrap and MW on High 11-13 min rotating casserole once. Let stand 5 min before serving.
- Wilshire Elem.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 10 servings | |
| Calories 276 | |
| Calories from Fat 139 | 50% |
| Total Fat 15.84g | 20% |
| Saturated Fat 8.25g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 785mg | 33% |
| Potassium 204mg | 6% |
| Total Carbs 22.5g | 6% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.38g | 2% |
| Protein 12.11g | 19% |
