Chicken Tortilla Casserole

1. 1

   Bone and skin chicken; cut in large pieces.

2. 2

   Cut tortillas into 1-inch squares or strips.

3. 3

   Mix soups, milk and onion.

4. 4

   Add salsa.

5. 5

   Butter large shallow baking dish (8 1/2 x 12 1/2-inch). Place thin layer of tortilla, then chicken, then layer of soup mixture.

6. 6

   Repeat layers 2 or 3 times, ending with the soup mixture.

7. 7

   Top with cheese.

8. 8

   Let stand in the refrigerator for 24 hours.

9. 9

   Bake in a 350u00b0 oven for 1 1/2 hours, until bubbly hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.