Serves: 10
Total Calories: 411
Rinse chicken. Place in saucepan with water to cover. Cook until very tender. Drain, reserving broth. Remove skin and bones; discard. Cut chicken into cubes. Mix next 5 ingredients in bowl. Alternate layers of tortillas, chicken, and soup mixture in greased 9x13-inch baking dish until all are used. Top with cheese. Bake at 325° for 1 1/2 –2 hours, adding some of reserved broth if mixture becomes dry.
This Colorado Chicken Casserole recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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