Chicken Taco Casserole Recipe

• 4 or possibly 5 whole chicken breasts
• Salt and pepper
• Paprika
• 12 corn tortillas
• 1/2 c. butter, melted
• 3 tbsp. instant chopped onion or possibly 1 med. onion, minced
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 c. lowfat milk
• 1 (7 ounce.) can green chili salsa
• 1/2 c. sharp cheddar cheese, grated
• 1 c. sharp cheddar cheese, grated

1. Remove skin from chicken.
2. Season with salt, pepper, and paprika.
3. Wrap chicken in foil.
4. Bake 1 hour in 400 degree oven.
5. Cold.
6. Bone cooled chicken; slice across grain into 1/4-inch strips.
7. Cut tortillas into 1/2-inch strips.
8. Bundle strips and slice into thirds.
9. Toss tortilla pcs in melted butter.
10. Mix together onion, soups, lowfat milk, salsa and 1/2 c. grated cheese.
11. In large shallow baking dish, layer half the tortillas; top with half the chicken, then half the soup mix.
12. Repeat.
13. If you like, casserole may be made to this point a day in advance, then refrigerated to blend flavors.
14. To bake, seal with foil and bake in 300 degree oven for 1 hour.
15. Remove, top with remaining cheese.
16. Cover and bake an additional 1/2 hour.
17. Serves 6.

chicken breasts, salt, paprika, corn tortillas, butter, onion, cream of mushroom soup, cream of chicken soup, milk, green chili salsa, cheddar cheese, cheddar cheese

Taken from cookeatshare.com/recipes/chicken-taco-casserole-43683 (may not work)