Serves: 18
Total Calories: 200
In a large bowl, combine the soup and milk. Whisk to blend well. Stir in the chicken, onion, salsa, and 3 cups shredded cheese. Coat three 8x8x2-inch pans with nonstick coating. Place a layer of tortilla wedges on bottom and top with chicken mixture. Repeat layers. Cover with foil label and freeze. Place 1/3 cup reserved cheese in a freezer bags and attach to each casserole with tape.
To serve, thaw casserole in refrigerator or microwave. Bake at 350° F. for 25-35 minutes. Sprinkle reserved cheese over top of casserole. Continue baking for 10 more minutes or until casserole is hot and bubbly and cheese is melted.
This Mexican Chicken Bake recipe is from the Freezer Recipes Cookbook. Download this Cookbook today.
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