Spicy Chicken Casserole

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From the kitchen of Robyn Belyea, Anchorage, AK

What you'll need

  • 4 cooked chicken breasts with skin and fat removed (I boil mine)
  • 1 can of cream of mushroom soup with garlic (no water)
  • 1 can of cream of chicken soup (no water)
  • 1 15 oz. can of chili with beans
  • 2/3 to 3/4 cup chicken
  • stock
  • 1 package corn tortilla shells (found in refrigerator section of store)
  • 1/2 lb. each of grated cheddar and Monterey jack cheese
  • 1 cup chopped onion
  • 1 small can mexi-corn
  • 1 to 2 oz. of salsa (or to taste)

How to make it

  1. Fill a large pot with water and bring to a boil. Boil chicken until done. Cut into cubes. Cut tortilla shells into strips (entire package.)

  2. In a large mixing bowl, mix together the mushroom soup, cream of chicken soup, chili, chicken stock, corn, salsa and onions.

  3. To assemble: Place chicken in the bottom of a casserole dish. Spread tortilla strips on top of chicken. Pour the soup/chili mixture over all. Top with the grated cheese.

  4. Bake covered for 15 minutes in a 350 degree oven. Then bake an additional 30-40 minutes uncovered or till cheese is golden and well melted. When cooked it may appear to be a bit runny. However, as it cools it will thicken.

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