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Recipe for a Mexican dish

Copyright© 2006 - 2010
Linda Symonds
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Chicken & Corn Casserole

2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces
4 tablespoons chicken stock
9 (6 inch) corn tortillas, cut into strips
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 cup milk
1 (16 ounce) jar or homemade salsa
1 onion, shredded
8 ounces shredded cheddar cheese

In a bowl, mix canned soups, milk, salsa, and onion. Put 3 to 4 tablespoons of chicken stock in a 9 x 13 inch baking dish.

Add a layer of tortilla strips, and then a layer of chicken. Pour soup mixture over chicken and tortillas. Continue to layer in this order until dish is full.

Top with cheese. Cover and refrigerate for 24 hours.

Bake at 300 degrees F (150 degrees C) for 1 to 1 1/2 hours.