Saturday, September 1, 2012

Chicken Tortilla Casserole by Michelle Wiles

1 CAN CREAM OF CHICKEN SOUP
1 CAN ROTEL
8 OZ. SOUR CREAM
1/2 C. MILK
2 1/2 C. COOKED SHREDDED CHICKEN
8 TORTILLA SHELLS (TORN INTO BITE SIZE PIECES)
1 1/2 C. SHREDDED MEXICAN CHEESE
 
IN A LARGE BOWL MIX SOUP, ROTEL, SOUR CREAM, MILK, AND HALF OF CHEESE. MIX WELL.
STIR IN CHICKEN AND TORTILLA PIECES.
PLACE IN A GREASED CASSEROLE DISH.
COVER WITH ALUMINUM FOIL AND BAKE AT 350 FOR 40 MINS.
UNCOVER AND SPRINKLE THE REMAINING CHEESE ON TOP.
BAKE UNCOVERED 5 MINS LONGER.
 
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