Paula Dean Mexican Chicken Casserole

Our family is a sucker for anything mexican. So every week we have some type of mexican food. Now we all know that Paula Dean is a genius and if she says it's good, you better believe her and try it out yourself! So I did!

Ingredients

1 10 3/4 -ounce can cream of chicken soup

1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup
1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese

*The ingredients above are the real deal Paula Dean Mexican Chicken Casserole. I did a few things different keeping my husband in mind who is a rather picky eater. I left out the cream of mushroom soup and added a little salsa instead to add a little more flavor. In between each layer I also put cheese on it because my dear husband loves all things extra cheesy!

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.
3. In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Adapted From: Paula Deen