1 (10-3/4-ounce) can cream of chicken soup
1 (10-3/4-ounce) can Cheddar cheese soup
1 (10-3/4-ounce) can Campbell’s cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
1 (11 1/2-ounce) package Azteca flour tortillas
2 cups Kraft shredded Cheddar cheese

Preheat oven to 350 degrees F.
In a large bowl, stir together cream of chicken soup, Cheddar cheese soup, cream of mushroom soup, and tomatoes. Stir in the chicken.
In a greased 9 x 13 inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake uncovered for 30 minutes.
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