Judy's Chicken
By: Judy Farney, Diane Gafner
Ingredients to buy
- ☐3 lbChicken breasts
- ☐32 ozMexican cheese (shredded)
- ☐3 cansCampbell's condensed mushroom soup
- ☐1.5 cupsMilk (whole)
- ☐16 ozPace salsa (Mild or Medium)
- ☐306" Corn torillas (not flour or low-carb)
- ☐1/4Minced onion
Ingredients you probably have
- ☐Pam cooking spray
- ☐Olive oil
Equipment needed
- ☐1.5 qtPyrex casserole dish (3x)
- ☐9 qtMixing bowl
- ☐12 inNon-stick skillet
- Cut tortillas into 1 inch wide strips.
- Cut the chicken into 1 inch cubes.
- Cook the chicken 1 lb at a time in olive oil on medium heat until lightly browned.
- In the large mixing bowl, add and then mix thoroughly:
- Mushroom soup (leave condensed)
- Milk
- Two-thirds of the cheese (save the last third)
- Salsa
- Minced onion
- Spray the casserole dish with Pam.
- Layer the casserole dish two times with:
- Diagonal lattice of tortilla strips
- Chicken
- Cover with sauce
- End with a final layer of:
- Latticed tortilla strips
- Cheese on top
- Bake at 350 degrees or until casserole is bubbling (about 45 min).