I mean, who DOESN’T love Paula Deen?! Well I know who- my legs and butt! haha! I’ve started watching HGTV and Food Network all day, and I do mean ALL day its on. I always try to catch Paula‘s show now. Last week she cooked “Mexican Chicken” and I decided to try it out. And SUCCESS! It was wonderful and Andy loved it too. Huge accomplishment! 🙂 So here is the recipe for this “Tempt My Tummy Tuesday”!

Ingredients:

1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup
1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken (Note: I just used chicken breasts and boiled them and seasoned the water with pepper and a little salt)
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese

Directions:

Preheat oven to 350 degrees.

In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.

In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Servings: 8 servings
Prep Time: 10 min
Cook Time: 30 min

ENJOY!

Related posts:

Day 11: Letting Go and Cooking (?)
Cheesy Jalapeño Popper Baked Stuffed Chicken (You're welcome.)
Whole 30: Days 1-10

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