Shelly's Recipe

Southwest Chicken Casserole

Category: Casseroles - Chicken and Turkey

- 7 chicken breast, cooked, cooled and cut into 1" bite sized pieces
- 12 corn tortillas
- 8 ounces Monterey Jack cheese (shredded)
- 8 ounces Cheddar cheese (shredded)

- 10 1/2 ounces cream of mushroom soup
- 10 1/2 ounces cream of chicken soup
- 3/4 cup chicken broth
- 4 ounces can diced green chilies (small can)
- 15 ounces can chili with no beans
- 1/2 cup onion, diced
- 3/4 cup salsa

shredded lettuce
diced tomatoes
shredded cheese of your choice
diced green and yellow peppers

Preheat oven 350. Cut cooked chicken into small bite sized pieces and cut tortillas into 1" squares (Be sure to use corn tortillas).

In a medium sauce pan, add cream soups, broth, green chilies, onion, canned chili and salsa. Heat thoroughly 2-3 minutes.
Mix with chicken and tortillas. Pour into prepared pan and sprinkle with cheeses.
Bake covered for 25 minutes; then uncover and bake 45 minutes longer. Cut and serve hot.

Garnish with any or all of the following ingredients: salsa, shredded lettuce, diced tomatoes, diced yellow and green peppers and shredded cheeses.