Shelly's Recipe

MEXICAN CHICKEN DIVAN

Category: Casseroles - Chicken and Turkey

2 cans condensed cream of chicken soup
1 cup of milk
2 (4 oz) cans green chile salsa
1/4 tsp ground allspice, ground nutmeg and ground cinnamon
12 corn tortillas, cut into 1/2 inch wide strips
4 cups cooked, diced boneless, skinless chicken breasts
2 medium green bell peppers, stemmed, diced, and seeded
12 small fresh mushrooms, quartered
1 lb grated Cheddar cheese

In a bowl, blend the soup, milk, salsa, allspice, nutmeg, and cinnamon together. Layer the tortilla strips into the bottom of a casserole or baking dish, cover with half the green peppers, and half the soup mix. Spoon on half the soup mix. Repeat the layers with the remaining ingredients, sprinkle with cheese, cover, and refrigerate for at least 24hours.

Preheat to 400 and bake for about 30 minutes, or until the cheese has melted. Remove from the oven and serve.