Baked Canned Chicken Casserole
12 corn tortillas (don't use flour for this, they turn to mush)
2 cans condensed cream of whatever (usually I use mushroom, I think the original calls for 1 cream of mushroom and 1 cream of chicken)
1/2 diced onion (I usually use a whole onion, but we really like onion)
diced green chiles (canned is fine)
2 cans of the pre-cooked chicken
1 c. chicken broth
shredded cheese
S&P
optional: sauteed mushrooms
Preheat oven to 350.
Saute up the mushrooms, if you're using them.
Mix together in a BIG bowl your chicken, condensed cream soups, chicken broth, onion, green chiles, salt and pepper to taste, and the mushrooms (after sauteing) if you're using them.
So, all you do is take a casserole dish, spray it down with cooking spray. Layer in 6 of the corn tortillas to cover the bottom and up the sides of the dish a little, they should just barely overlap each other at every edge. Pour in half your chicken/soup mixture and spread so it's fairly even. Top with a thinnish layer of shredded cheese. Layer in the final 6 corn tortillas, barely overlapping at the edges again. Pour in the rest of the chicken/soup mixture, spread evenly. Top with enough shredded cheese to cover.
Let it bake in the oven for 30 min, the cheese should be just getting the slightest bit brown around the edges when you take it out. Let it sit for about 10 minutes before cutting into it to let it "solidify" some, otherwise the soup just runs all over the place.
12 corn tortillas (don't use flour for this, they turn to mush)
2 cans condensed cream of whatever (usually I use mushroom, I think the original calls for 1 cream of mushroom and 1 cream of chicken)
1/2 diced onion (I usually use a whole onion, but we really like onion)
diced green chiles (canned is fine)
2 cans of the pre-cooked chicken
1 c. chicken broth
shredded cheese
S&P
optional: sauteed mushrooms
Preheat oven to 350.
Saute up the mushrooms, if you're using them.
Mix together in a BIG bowl your chicken, condensed cream soups, chicken broth, onion, green chiles, salt and pepper to taste, and the mushrooms (after sauteing) if you're using them.
So, all you do is take a casserole dish, spray it down with cooking spray. Layer in 6 of the corn tortillas to cover the bottom and up the sides of the dish a little, they should just barely overlap each other at every edge. Pour in half your chicken/soup mixture and spread so it's fairly even. Top with a thinnish layer of shredded cheese. Layer in the final 6 corn tortillas, barely overlapping at the edges again. Pour in the rest of the chicken/soup mixture, spread evenly. Top with enough shredded cheese to cover.
Let it bake in the oven for 30 min, the cheese should be just getting the slightest bit brown around the edges when you take it out. Let it sit for about 10 minutes before cutting into it to let it "solidify" some, otherwise the soup just runs all over the place.
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