1 whole chicken, cooked and cut up
10 corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth
1 can Rotel tomatoes
8 oz cheddar cheese, shredded
Preheat oven to 350 degrees.
Put a layer of chicken in bottom of casserole pan.
Put a layer of tortillas. I tear them to fit all the spaces.
Put another layer of chicken.
Mix soups, Rotel tomatoes and broth together in a bowl. I just sprinkle taco seasoning in to taste. Add half of this to casserole.
Put a layer of half the cheddar cheese.
Bake for 30 minutes or until bubbly and slightly browned.
You can use a rotisserie chicken if you are short on time and need to get supper ready quickly. Pour all the juices from the chicken into your soup mixture. I then take the bones and boil them for a fresh batch of chicken broth to use another time.
Blessed with Grace.