Thursday, February 11, 2010

Chicken Tortilla Bake

1 can (10 3/4 ounces) Tomato Soup

1 cup Chunky Salsa

1/2 cup milk

2 cup cubed cooked chicken

8 corn tortillas (6-inch), cut into 1-inch pieces

1 cup shredded Cheddar cheese (about 4 ounces)

  • Heat the oven to 400°F. Stir the soup, salsa, milk, chicken, tortillas and half the cheese in a 2-quart shallow baking dish. Cover the baking dish.
  • Bake for 30 minutes or until the chicken mixture is hot and bubbling. Top with the remaining cheese. Let stand until the cheese is melted.

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