Ingredients
8
8 servings
- •1 (16 ounce) jar salsa
- •1 (10.5 ounce) can condensed cream of chicken soup
- •1 (10.75 ounce) can condensed cream of mushroom soup
- •1 cup milk
- •1 medium onion, shredded
- •4 tablespoons chicken stock
- •9 (6 inch) corn tortillas, cut into strips
- •2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces
- •8 ounces shredded Cheddar cheese
Instructions
- Mix salsa, both condensed soups, milk, and onion together in a bowl.
- Spread chicken stock over the bottom of a 9x13-inch baking dish. Layer ingredients as follows until the dish is full: tortilla strips, chicken, then soup mixture. When finished layering, sprinkle Cheddar over top. Cover and refrigerate for 24 hours.
- When ready to bake, preheat the oven to 300 degrees F (150 degrees C). Remove casserole from the refrigerator.
- Bake, uncovered, in the preheated oven for 1 to 1 1/2 hours.
Nutritional Facts
Per 8 servings
- Calories: 365
- Carbohydrate: 25g
- Fat: 20g
- Fiber: 3g
- Protein: 22g
- Sugar: 5g
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