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12 Whole Corn Tortillas Cut Into — 1″ Squares

3 C Chopped Baked Chicken

1/2 Tsp Oregano

Salt And Pepper — To Taste 1 1/2 Cans Cream Of Chicken Soup — Undiluted

1 Pint Sour Cream

1 Cup Sauteed Mushrooms — Drained

1 4 Oz Can Diced Green Chilies

1 Whole Onion — Chopped

1/2 C Toasted Slivered Almonds

1 1/2 Cans Cream Of Chicken Soup — undiluted

1 1/2 C Sharp Cheddar Cheese — Shredded

Cut tortillas in 1″ square pieces and put on bottom of a large flat well greased casserole. Mix all ingredients accept chicken soup and cheese.

Cover chicken mixture with chicken soup. Refrigerate 24 hours.

Top with cheese and bake 350 degrees for 1 hour.

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