Creamy Southwestern Chicken Casserole

6 cooked chicken breast halves, diced
12 corn tortillas, cut into quarters
1 medium onion, chopped
1 green pepper, chopped
10 3/4-oz. can condensed cream of mushroom soup
10 3/4-oz. condensed cream of chicken soup
8 oz. shredded Cheddar cheese
1 can diced tomatoes with green chiles
1/2 tsp. garlic powder
salt, to taste
cayenne pepper, to taste
2/3 C. chicken broth

Preheat oven to 350 degrees. Spray a 9×13 baking pan with non-stick cooking spray, then pour in 1/3 C. chicken broth. Layer half tortilla pieces, then half the chicken, onion, green pepper, and each soup. Add a little garlic powder, salt, cayenne pepper, and repeat layers. Add tomatoes over the top along with remaining broth. Cover with foil and bake for 45 or 55 minutes or until bubbly.

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