Thursday, January 5, 2012

Paula Deen's Mexican Chicken Casserole

Pin It

'Paula Deen's Mexican Chicken Casserole'
Source: Paula Deen


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
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese


1. Heat oven to 350 degrees.

2. In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.

3. In a greased 13 x 9- 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.


  1. I make this but leave out the can of cheese soup and it is much better and have substituted nacho chips they turn out with more texture than flour tortillas, give it a try!

  2. Try leaving out one of the can's of soup but adding spaghetti sauce instead of the can of tomatoes and sour cream and using veggies to make it healthier and more flavorful.. I've made this before using sour cream and my late husband loved it.. Haven't tried it on my fiance yet lol


All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife