Saturday, May 15, 2010

PICANTE CHICKEN CASSEROLE

2 cups cubed or shredded cooked chicken
1 can cream of mushroom soup
1 1/2 tsp dried onion flakes
10 corn tortillas
1 can cream of celery soup
1 pkg (10-oz) frozen broccoli, thawed
1 cup picante sauce
1 1/2 cups shredded Mexican-blend cheese

Preheat oven to 350 degrees. Spray a 9 x 11-inch baking pan with nonstick cooking spray.

Quickly dip half the tortilla shells in water then cover the bottom of the prepared baking dish with the tortillas.

Combine the chicken, soups, onion flakes, broccoli, and picante sauce together in a bowl. Spread half the chicken mixture over the tortilla shells. Top with half the cheese. Repeat the process ending with cheese. Bake at 350 degrees for 30 minutes or until heated through and bubbly.

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