Grandma Pearl's Jackson Chicken

Submitted by United Church of God on Thu, 2011-05-26 17:58
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Description

A perfect marriage of spicy chili and cream of chicken soup in this hearty casserole.

Summary

Yield
Servings
Source

Rita Spears, Oakland, CA

Prep time1 hour

Ingredients

1Canchili (no beans)
1Cancream of chicken soup
2Cancream of mushroom soup
2 boneless chicken breasts (cooked and cut into small pieces)
12 corn tortillas (torn into small pieces)
1Cupmonterey jack cheese (shredded)
1Cupcheddar cheese (shredded)

Instructions

Mix all the cans of chili and soup together in a large bowl. In a 9 x 13 dish, layer ½ the tortillas, chicken, soup/chili mix, then cheese. Then start again with the tortillas, chicken, and soup mix. Top with cheese and bake at 350º for 45 minutes. Let stand 5 minutes before serving.

Notes

This can be made a day before and refrigerated overnight. If you like a little “warmer” dish, add a can of diced chilies (rinsed and drained) to the soup mixture.

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