Title: Mexican Chicken Bake
Categories: None
Yield: 1 Servings

1 cn (10-3/4 oz.) cream of
-mushroom soup
1 cn (10-3/4 oz.) cream of
-chicken soup
1 3/4 c Milk
2 c Cooked chicken; chopped
1 lg Onion; finely chopped
1 c Salsa
2 1/2 c Grated cheese
12 Corn tortillas; each cut
-into 8 pieces

Preheat oven to 350 F. Lightly butter two 8 inch square pans. In a medium
bowl, combine soups and milk. Stir to blend well. Add chicken, onion, salsa
and 2 cups of the grated cheese. Divide between both pans. Layer tortilla
pieces and chicken mixture, topping with chicken mixture. Top with
remaining grated cheese. Freeze. Bake thawed casserole 35 - 45 minutes, or
until bubbly on edges and hot in the center. Each serves 4.

Posted to EAT-L Digest by Perry Greene on Dec 22,
1997