Chicken Salsa Casserole
- 4 chicken breasts, cooked and diced
- 1 dozen corn tortillas
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup milk
- 1 onion, chopped
- 4 oz can diced green chiles
- 1 lb grated cheddar cheese
- Grease a 9x13 dish
- Cut tortillas into 1 inch strips
- In bowl, combine soups, milk, onion, and chiles
- Lay half the tortilla strips evenly in bottom of greased 9x13 dish
- Put half of chicken in dish, cover with half the soup mixture
- Repeat layer
- Top with cheese
- Cover with foil, let stand in refrigerator for 24 hours
- Bake covered at 300 for 1.5 hours
3 comments:
Where is the salsa?
I think they just call it "salsa chicken" because of the onions and chiles... it is a little deceptive, isnt it? :)
It is, but it does sound very tasty despite the lack of salsa!
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