Recipe Details
Ingredients
-
1(16 ounce) jarsalsa
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1(10.5 ounce) cancondensed cream of chicken soup
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1(10.75 ounce) can condensed cream of mushroom soup
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1cupmilk
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1mediumonion, shredded
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4tablespoonschicken stock
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9(6 inch)corn tortillas, cut into strips
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2cupscooked, boneless and skinless chicken, cut into bite-sized pieces
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8ouncesshredded Cheddar cheese
Cooking Directions
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Mix salsa, both condensed soups, milk, and onion together in a bowl.
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Spread chicken stock over the bottom of a 9×13-inch baking dish. Layer ingredients as follows until the dish is full: tortilla strips, chicken, then soup mixture. When finished layering, sprinkle Cheddar over top. Cover and refrigerate for 24 hours.
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When ready to bake, preheat the oven to 300 degrees F (150 degrees C). Remove casserole from the refrigerator.
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Bake, uncovered, in the preheated oven for 1 to 1 1/2 hours.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories365 | |
| % Daily Value * | |
| Total Fat 20g |
26% |
| Saturated Fat 9g |
45% |
| Cholesterol 66mg |
22% |
| Sodium 1083mg |
47% |
| Total Carbohydrate 25g |
9% |
| Dietary Fiber 3g |
11% |
| Total Sugars 5g |
|
| Protein 22g |
|
| Vitamin C 2mg |
11% |
| Calcium 297mg |
23% |
| Iron 2mg |
12% |
| Potassium 435mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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