Southwestern Chicken Casserole Recipe
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A great casserole with a Mexican feel. Make you week night a fiesta with this quick to pull together recipe. Serve with lettuce, tomatoes and sour cream.
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12 corn tortillas, cut in thin strips
3 cups cooked chicken, cubed
1 can cream of mushroom soup
1 can cream of chicken soup
10 ounces diced tomatoes and green chilies
1 onion , diced
1 green pepper , diced
1 1/2 teaspoons chili powder
1/4 teaspoon pepper
2 cups cheddar cheese, shredded
Preheat oven to 350 degrees.
In a large bowl, mix soups, undrained tomatoes, onion, green pepper and seasonings.
Sprinkle 1/3 of the tortilla strips over bottom of an ungreased 3 quart baking dish.
Layer half of the chicken and spoon half of the soup mixture on top. Sprinkle half the cheese and another 1/3 of the tortilla strips over soup.
Layer with remaining chicken, soup and tortillas. Cover with foil.
Bake for 45 minutes until bubbly and center is hot.
Uncover and sprinkle with remaining cheese. Bake 10 minutes longer until cheese is melted.
Let stand 10 minutes before serving.
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