Today for Sunday dinner I made my moms chicken mexi casserole. I love making my moms recipes as it makes me feel connected to her. I have made this recipe several times as it is an easy one to make on Saturday, put in the refrigerator over night, and then cook it on Sunday 1 1/2 before you eat. It’s yummy and very easy to make and my family have enjoyed it. I love recipes that save me time. I have included the recipe here.
Erma’s Chicken Mexi Casserole
1 pkg corn tortillas (10 count) torn into pieces.
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 C milk
1 C salsa (whatever kind you like)
2 C. cooked chicken (you can also use turkey)
3 C. grated cheddar cheese (I like to use the jack, cheddar mixed)
In a large glass bowl, combine soups, milk, salsa, mix together. Spray a 9 x 13 glass baking dish with non stick cooking spray, layer 1/2 the corn tortillas over the bottom, 1/2 the turkey, and half the soup milk mixture and 1/2 the grated cheese. Repeat layering process. Bake at 325 degrees for 1 1/2 hours. Let cool slightly, then serve. Enjoy.
This is really good served with a tossed salad, and ranch rolls, french bread, or sourdough bread.