Tuesday, November 25, 2008

Mexican Chicken

Last night I made a Paula Deen recipe: Mexican Chicken. Mike and Wyatt really liked it, so I thought I would share it with you all:

3-4 chicken breasts, diced and cooked (PD recipe calls for an entire roasting chicken diced)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cheddar cheese soup
2 cups cheddar cheese
1 can rotel
Flour tortillas

Take a 9X13 pan and lightly grease. Mix together the soups, rotel and chicken. Layer on bottom of the pan flour tortillas. Add the chicken mixture next, then layer more tortillas, then another layer of the chicken mixture and end up with tortillas on the top. Cover with cheddar cheese.

Bake at 350 degrees for 30 minutes. So simple and easy! Can make it as hot or mild as you like depending on the rotel that you use.


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