Paula Deen's Mexican Chicken Casserole

Well, this may be the first Paula Deen recipe that I've ever made that I am NOT raving about. It wasn't bad, Heath LOVED it (said it reminded him of something his mom used to make when he was little, though that had Doritos in it)...but I won't be making it again. Jesse wouldn't touch it.

I will say though, if you're looking for something easy on a weekday, then this definitely fits the bill. Mix everything together in a big bowl then layer with flour tortillas...doesn't get much easier than that (a quick tip for the chicken...buy a cooked rotisserie from the grocery store and shred it. They're usually pretty cheap and it saves a lot of time). I think what I didn't like about this was how creamy it was. The texture was just not very appealing to me. While I am absolutely NOT one of those snobby people who are 'Too Good' to use condensed soups when cooking, I do think this was a bit much. The chicken totally got lost in all that 'Cream Of...' and cheddar cheese sauce.

So, even though Heath loved it, I don't think I'll be adding this to the family favorites. I don't discourage anyone from trying it though. It is by no means a bad recipe, it just didn't sit right with me. And it's certainly a quick and easy dinner to have on hand for those busy days when the last thing you feel like doing at the end of your day is cooking.

'Paula Deen's Mexican Chicken Casserole'

Source: Paula Deen

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

Directions

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.

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