Tuesday, September 2, 2008

Mexican Casserole

Dr. Ashworth

3-4 large chicken breasts, cooked and diced or shredded
1 onion, diced
2 cans Reduced Fat Cream of Mushroom Soup
1 can Cream of Celery Soup
1 can Fire Roasted Tomatoes
2 Fresh Tomatoes, diced (optional)
1 pkg Sharp Cheddar Cheese
1 pkg Soft Corn Tortillas
1 can Rotel

Saute onions in oil until tender. Add soups, tomatoes, and chicken. Cut up tortillas; begin layering in casserole dish. Spread chicken mixture over tortillas. Next layer cheese. Continue these layers . Finish with cheese. Bake at 350 degrees until warm. 

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