Mexican Chicken Casserole

1. 1

   Skin and bone chicken.

2. 2

   Cut into bite-size pieces.

3. 3

   Dip the tortillas into broth and layer in bottom of 9 x 13 x 2-inch baking dish.

4. 4

   Combine the chicken with green pepper, onion and green chilies.

5. 5

   Toss lightly to mix.

6. 6

   Spread a layer of chicken mixture over the tortillas.

7. 7

   Sprinkle with chili powder, repeat until all is used.

8. 8

   Combine soup with a can of broth; blend until smooth. Pour soup mixture over all and bake in a preheated 325u00b0 oven for 1 hour or until heated through or bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.