Mexican Chicken Casserole |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
It's low-fat, but it's good enough to be comfort food, easy enough to fix regularly, and tastes even better the second day. Ingredients:
2 (10 1/2 ounce) cans 98% fat-free cream of chicken soup (or 1 can cream of chicken, 1 can cream of mushroom.) |
1 (10 ounce) can chicken breasts |
1/4 cup salsa |
2 cups shredded reduced-fat cheese (not fat-free(it doesn't melt right) |
1 (10 count) package corn tortillas |
Directions:
1. Preheat oven to 375.
2. Tear up tortillas into bite-size pieces and mix with all ingredients EXCEPT CHEESE. Only add HALF of the cheese to the mix.
3. Put it all in an 8 x 8 baking dish and top with remaining cheese.
4. Cover and bake for 30-45 minutes until cheese is all melted and bubbly on the sides.
|
|