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1 can cream of chicken soup
1 can mushroom soup
1 medium onion, chopped
1 dozen corn tortillas
1 can diced green chiles
1/2 cup chicken broth
Boil chicken, saving broth. Pick meat off bones.
Brown onion in skillet.
Mix cream of chicken soup, cream of mushroom soup and green chiles.
Using a 2-quart casserole, break up 6 of the tortillas into the bottom of the casserole.
Pour half of chicken mixture over this, then a layer of Cheddar cheese, then a layer of broken up tortillas, chicken mixture and layer of grated Cheddar cheese.
Bake at 350 degrees F for 30 minutes, covered.
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