Chicken Mexican Casserole

Name: Chicken Mexican Casserole
Total time: 2 h 10 min
Ingredients: 2-3 chicken breasts cut into bite sized pieces [I used 2 large breasts for my casserole]; 2 cans rotel tomatoes; 1 can cream of mushroom soup; 6-7 medium sized tortilla's torn into bite sized pieces; 2 cups cheddar cheese shredded; 1 small can black olives sliced; 1 medium yellow onion chopped

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Servings: 6

Ingredients

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2-3 chicken breasts cut into bite sized pieces [I used 2 large breasts for my casserole]2 cans rotel tomatoes1 can cream of mushroom soup6-7 medium sized tortilla's torn into bite sized pieces2 cups cheddar cheese shredded1 small can black olives sliced1 medium yellow onion chopped

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Instructions

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Step 1

Mix chicken, rotel tomatoes, cream of mushroom soup, torn tortillas, cheddar cheese, olives and yellow onion in a large bowl. Stir to mix all ingredients.

Step 2

Preheat your oven to 350° and spray the bottom of a 9x13 casserole dish with cooking spray.

Step 3

Pour all ingredients into casserole dish and cover with foil.

Step 4

Bake at 350° for 50 minutes. Uncover and let cook for an additional 10 minutes.