Ingredients:
4 to S cooked, seasofted chicken breasts, cut in pieces
1 can Rotel tomatoes
1 can cream of mushroom soup
1 can chicken broth
1 smal1 can diced green chilies
1 small jar sliced mushrooms
2 package shredded Velveeta cheese
2 package corn tortillas, cut in quarters (about
20)
Instructions:
Tbsp. is a layered casserole. ln large stock pot, melt together first 7 ingredients, stirring frequently. In a 12 X 9″ sprayed baking dish, layer as follows: I layer tortillas spread evenly, covered with a generous layer of the chicken mixture. Repeat. Top with a final layer of shredded cheese. Bake at 350° for 30 minutes or until bubbly. Cool slightly and serve. Serves 4-6.
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