MEXICAN CHICKEN CASSEROLE
Serves 10
This is a gooey, yummy Mexican Casserole.
12 tortillas (I like six flour and six corn), cut into 1
inch strips
Cooked chicken in bite size pieces
3 cups grated pepper jack cheese
To make the sauce, stir together the following:
1 can cream of mushroom soup (or substitute sour cream - I
can worth)
1 can cream of chicken soup
1 cup chicken broth
8 oz of favorite salsa (I use Pace Picante)
1 can of sliced olives (add more if you like olives)
In a 9 x 13 inch baking dish, layer half of the tortilla
strips (mixing corn and flour), then half the chicken, then
half the sauce and half the cheese. Repeat again. Bake 350
until hot all the way through and bubbly.
