gluten free chicken casserole

• 2 lb bonesless skinless chicken breast
• 1 packages corn tortillas
• 1 lb shredded cheese ( i ususlly do a mexican blend but its upto your taste)
• 1 can salsa ( again to your taste)
• 1 can cream of mushroom soup gluten free
• 1 can cream of chicken soup or substitute chicken broth and heavy cream gluten free soup

1. preheat oven to 350
2. cut chicken into bite size pieces and brown in skillet with about 1/3 jar of salsa
3. in small saucepan combine both soups and 1/3 jar of salsa bring to simmer for about 5-10 minutes.
4. enough for soups to warm and combine
5. tear or cut tortillas into quarters and start with a thin layer in casserole dish
6. add thin layer of chicken then sprinkle with cheese
7. then add layer of soup mixture
8. repeat layers and top with remaining cheese.
9. bake for about 25-35 minutes until cheese is melted and brown on top.
10. let sit about 5 minutes before serving.
11. serve with salsa and sour cream if desired.
12. enjoy :)

chicken breast, corn tortillas, shredded cheese, salsa, cream of mushroom soup gluten free, cream of chicken soup

Taken from cookpad.com/us/recipes/331004-gluten-free-chicken-casserole (may not work)