Let's talk casseroles.
I have a thing for them. I know a lot of people don't, and I get that.
But for me? It's like an entire meal in a dish. And that's just delicious. Especially if it's got melted cheese on top.
So today's recipe is one of mine and the Mr.'s favorite casserole recipes. Every now and then on the weekends I like to bake a couple of whole chickens then just cut them up and have a lot of cooked chicken ready to go for the week in anything from casseroles for dinners, or in pasta dishes or even as chicken salad for quick and yummy lunches. Whenever I do that this is always, guaranteed one of the dishes that come from that week.
Here's what you'll need!
Flour tortillas (I'm sure corn would work as well I've just never tried them)
1 cream of chicken soup
1 cream of mushroom soup
1 can ro-tel (I'm a whimp, so I go for mild)
1 green pepper, chopped
1 onion, chopped
Shredded cheddar cheese
Begin by melting half a stick of butter in a skillet over medium high heat, then add the chopped onion and green pepper.
Let the peppers and onions cook until soft and primarily translucent, about 5-10 minutes. Then add both soups and ro-tel.
Mix these together and add the 2 cups of cooked chicken. Then mix well again.
After everything is mixed together it's time to start layering! In an ungreased 9x13 begin by layering a single layer of tortillas, then the soup/chicken mixture, then shredded cheese. Repeat once more.
Simply bake covered at 350 for 30-40 minutes, until hot and bubbly. The last 10 minutes remove the foil so that the top layer of cheese gets nice and golden. So delicious! Hope you love it!
Printable version found here!
Linking up with: Emily, Mandy, Chef in Training, Darlene, and Good Tastes Tuesday Recipe Party.