Chicken Casserole

In the summer time I like to have a few meals that are easy to throw together. It seems like we're always running around having fun, so having a few quick dinner recipes are great to have on hand. This casserole is really easy to put together, and your kids can help too. I had mine tear up the corn tortillas. They loved it! This casserole has a smooth texture with slight heat, you can always increase the heat by adding more chili powder. :] I loved the flavor.

Chicken Casserole

Ingredients

1 large onion, chopped

1 large bell pepper, chopped (red or green)

2 cups chopped cooked chicken (I used a store bought rotisserie chicken)

1 10oz can cream of chicken soup, undiluted

1 10oz can cream of mushroom soup, undiluted

1 10oz can diced tomatoes

1 4oz can diced green chiles

1/2 teaspoon chili powder

3/4 teaspoon garlic

12 (6-inch) corn tortillas

Cheddar cheese, shredded

Directions

Preheat oven to 375*F. Saute onion and bell pepper in large skillet coated with cooking spray over medium-high heat until tender. Stir in chicken, soups, tomatoes, chiles, chili powder, and garlic powder; remove from heat. Tear tortillas into 1-inch pieces. Layer one-third tortilla pieces in bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture. Repeat layers twice. Top with cheese. Bake uncovered for 30-35 minutes. Cool for a few minutes before serving, and enjoy!