Chicken Casserole Ole'

Name: Chicken Casserole Ole'
Ingredients: 10 1/2 ounces cream of mushroom soup (fat free); 10 1/2 ounces cream of chicken soup (fat free); 1 (4 ounce) can diced green chilies; 10 ounces monterey jack cheese, grated; 10 ounces low-fat cheddar cheese, grated; 9 flour tortillas, six inch size cut into bite-size pieces; 3 -4 chicken breasts, skinless, boneless, cooked and cut into bite size pieces; 1 (13 ounce) can evaporated skim milk

8 ingredients

8 steps

Ingredients

10 1/2 ounces cream of mushroom soup (fat free)
10 1/2 ounces cream of chicken soup (fat free)
1 (4 ounce) can diced green chilies
10 ounces monterey jack cheese, grated
10 ounces low-fat cheddar cheese, grated
9 flour tortillas, six inch size cut into bite-size pieces
3 -4 chicken breasts, skinless, boneless, cooked and cut into bite size pieces
1 (13 ounce) can evaporated skim milk

Directions

1

Just in case you didn't see, boil the chicken now.
2

Mix together soups, and chilies in a small bowl and set aside.
3

Mix cheeses in a small bowl and set aside.
4

Spray a 13X9X2-inch baking dish with cooking spray.
5

Layer half of each ingredient in a dish in the following order: tortillas, chicken, soup mixture, cheese mixture.
6

Repeat layers with remaining ingredients starting with tortillas and ending with cheese.
7

Pour evaporated skim milk evenly over top of casserole and let stand for one hour.
8

Bake at 350°F for 50-60 min or until it is brown and warm throughout. Let casserole cool for fifteen minutes before serving.