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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Here is my twist on this classic dish. My family loves it creamy and loaded with tons of vegetables. It is a one-dish wonder. Of course, veggies can be changed-up, based on what is in season and in the house when cooking. I have even wondered if black beans would be good in it. Mix it up and make it work for your family too! Ingredients:
2 (10 1/2 ounce) cans cream of mushroom soup |
1 (10 ounce) can rotel |
1 1/2 cups shredded cheddar cheese |
1/4 cup diced white onion |
1/4 cup diced celery |
1 cup frozen sweet corn |
1/2 cup diced fresh mushrooms |
1/2 cup diced bell pepper (red, orange, yellow, or green) |
1 1/2 lbs boneless skinless chicken breasts |
6 (10 inch) whole wheat tortillas |
mrs. dash original blend seasoning (to taste) |
cooking spray |
Directions:
1. Cut chicken breasts into cubes. Cook the pieces in a frying pan with water. Set aside.
2. In a large bowl, combine soup, tomatoes and chiles, cheese, onion, celery, corn, mushrooms, and pepper. Add Mrs. Dash seasoning to your taste. Add chicken to mix.
3. Spray a 13X9 Corning Ware dish with cooking spray. Layer two to three tortillas on the bottom of the pan. Add half of the vegetable/soup/chicken mix. Create another layer of tortillas. Spread the rest of the vegetable/soup/chicken mix on the top.
4. Bake at 350-degrees for 25-30 minutes. Let stand for five minutes and serve.
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