Chicken Tortilla Casserole

This is a simple chicken casserole recipe that is great for using up leftover chicken. In these pictures it looks a bit runny – and it was – but still had great flavor!  I didn’t put enough chicken in it, but I have adjusted the ingredients listed.  Also, the ingredients listed are for the full recipe, pictures only show half the recipe.

1 (10 3/4 oz.) can 98% fat-free cream of mushroom soup

1 (10 3/4 oz.) can 98% fat-free cream of chicken soup

1 cup milk

7 oz. green chili salsa

1/2 tsp. seasoned salt

1/2 tsp. garlic granules

1/4 tsp. pepper

Blend soups, milk, green chili salsa and seasonings together.

½ pound cheese, grated

6 chicken breasts (about 8 cups), cooked and cut into bite size pieces

Add chicken and grated cheese.  Save a little bit of cheese to put on the top.

8 corn tortillas, cut into 1” squares

Spray a 3 qt. casserole dish.  Alternate layers of tortillas and then the chicken mixture – about 3 layers.  Top with cheese.

Cover with foil and bake 45 mins. at 300 degrees.

Remove foil and bake an additional 15 minutes.

Makes 6 servings

Weight Watchers: 9 PointsPlus per serving

FULL RECIPE WITHOUT PICTURES —

CHICKEN TORTILLA CASSEROLE

1 (10 3/4 oz.) can 98% fat-free cream of mushroom soup

1 (10 3/4 oz.)  can 98% fat-free cream of chicken soup

1 cup milk

7 oz. green chili salsa

½ pound cheese, grated

6 chicken breasts (about 8 cups), cooked and cut into bite size pieces

8 corn tortillas, cut into 1” squares

Blend soups, milk  and chili salsa together.

Add chicken and grated cheese.  Save a little bit of cheese to put on the top.

Spray a 3 qt. casserole dish.  Alternate layers of tortillas and then the chicken mixture – about 3 layers.  Top with cheese.

Cover with foil and bake 45 mins. at 300 degrees.

Remove foil and bake an additional 15 minutes.

Makes 6 servings