Mexican Chicken Casserole Recipe

• 1 (12 count pkg.) thick corn tortillas
• 2 chicken breasts cooked and shredded, with juice reserved from cooking
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 pound Jack cheese or possibly 1/2 pound Jack cheese and 1/2 pound Cheddar cheese
• 1/2 to 1 full bottle green salsa (season to personal preference)
• 1 sm. can corn

1. There are two ways to prepare this recipe.
2. Each is wonderful.
3. You may want to try each and choose your favorite.
4. First Method: Mix soups, cheese, salsa, corn and chicken juice.
5. Spread small amount on bottom of greased 9 x 13 inch pan.
6. Shred tortillas, lay on bottom of dish.
7. Next layer chicken, pour remaining soup mix over chicken and tortillas.
8. Cover with foil.
9. Chill overnight.
10. Bake at 325 degrees for 1 hour.
11. Second Method: Mix soups, cheese, salsa, chicken juice, chicken and shredded tortillas (omit corn).
12. Bake at 325 degrees for 1 hour.
13. No need for refrigeration.

corn tortillas, chicken breasts, cream of mushroom soup, cream of chicken soup, cheese, green salsa, corn

Taken from cookeatshare.com/recipes/mexican-chicken-casserole-33860 (may not work)