Shelly's Recipe

MEXICAN CHICKEN CASSEROLE

Category: Casseroles - Chicken and Turkey

1 cup diced onion and green or red bell pepper
1/2 lb sliced mushrooms
1/4 cup butter
1 can cream of chicken and cream of mushroom soups
1 lb shredded sharp cheddar cheese
2 cups cooked and diced chicken
1 can tomatoes with green chilies
1 clove garlic, minced
2 tbsp chili powder
1 tbsp chicken broth
12 corn tortillas, torn into quarters

In a pan, saute vegetables into butter. Add next 5 ingredients. Line bottom of a 13x9 inch baking pan with pieces of tortillas. Spread half chicken over and top with half the sauce and half the cheese. Repeat layers. Bake at 350 for 30 minutes or until bubbly.

NOTE: Can be made ahead and frozen before baking.