Chicken Tortilla Casserole
Try this chicken tortilla casserole recipe for a super easy comfort-food dinner.
Ingreadients :
- 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
Step by Step :
- 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.
