Mexican Chicken Casserole

Cut the chicken into pieces and then cook it in a large pot on top of the stove. Season with Konriko and parsley flakes. Cook chicken until it is browned and most of the fat has been cooked off. Drain the grease and let cool before de-boning.

Preheat the oven to 350 degrees F. Spray a 13 by-9-inch glass pan with Pam. Stir together the 3 kinds of soup and the rotel in a large bowl. Stir in the chicken. Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Spread the olives across the top, then sprinkle the cheese over the casserole and bake for 30 minutes until the cheese gets browned. Serve with your favorite hot sauce. I like El Yucateco!

After serving, try adding fresh diced tomatoes, green onions and shredded lettuce for a mexican chicken salad!

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