When you need a quick and easy dinner recipe, Paula Deen-Inspired Mexican Chicken Casserole has your back.

Ingredients

  • 1 (10-3/4-ounce) can cream of chicken soup
  • 1 (10-3/4-ounce) can Cheddar cheese soup
  • 1 (10-3/4-ounce) can cream of mushroom soup
  • 1 (10-ounce) can tomatoes
  • 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
  • 1 (11 1/2-ounce) package flour tortillas
  • 2 cups shredded Cheddar cheese

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, stir together cream of chicken soup, Cheddar cheese soup, cream of mushroom soup, and tomatoes. Stir in the chicken.
  3. In a greased 9 x 13 inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake uncovered for 30 minutes.