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CHICKEN TACO CASSEROLE
From cuz’n Kim’s kitchen
Mix together in a bowl:
3 – 4 Cooked chicken breasts cut into bite size pieces (you can use any type of meat)
2 cans of chili – 1 with beans and 1 without
2 – 3 Chopped Green Onion
In another bowl mix:
1 Can of Cream of Chicken Soup
1 Can of Cream of Mushroom Soup
1 Can of Diced Green Chilies
Grate 1 lb of Cheddar Cheese
In a 9 X 13 dish butter the bottom and place 6 Corn Tortillas
Spread half chicken/chili over tortillas
Spread half soup/chilies next
Sprinkle ½ the cheese next
Repeat
Cover and refrigerate for a few hours
Bake at 350 for 1 hour
Can top with sour cream or avocados.
Pairs well with an Albarino or a Sauvignon Blanc
