1 can of Campbell's Cream of Chicken with Herbs soup
1 can of Campbell's Cream of Fiesta Cheddar Cheese soup
1 can of Campbell's Cream of Mushroom soup with Roasted Garlic Soup
1 can of Diced to Tomatoes with Chiles
3-4 boneless Chicken breast
1 package of Flour tortillas (about 8, burrito size)
Chili Powder
Cumin
Pepper
Swanson Chicken Broth
Lawry's seasoning salt
1 package of Shredded Mexican Blend Cheese
Directions:
Preheat the oven to 350 degrees.
Season chicken with Cumin, Chili powder, lawry's, and pepper, and place chicken in a glass baking dish with about 1/2 cup of Swanson Chicken Broth, and cook about 20 minutes or until chicken is cooked thoroughly.
Let chicken cool, and shred.
In a large bowl, mix together the soups and tomatoes, undrained. Mix in shredded chicken, about 1 TSP of Chili Powder, 1 TSP of Cumin ( I usually do most to taste, instead of measuring).
Spray a 13x9 inch pan with the cooking spray.
Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas.
In a large bowl, mix together the soups and tomatoes, undrained. Mix in shredded chicken, about 1 TSP of Chili Powder, 1 TSP of Cumin ( I usually do most to taste, instead of measuring).
Spray a 13x9 inch pan with the cooking spray.
Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas.
Sprinkle the cheese over the casserole and bake for 30 minutes.
Shared by Divalicious Dishes
No comments:
Post a Comment