Quesadilla Casserole

This casserole was one of the few times my mother would break out the Campbell’s-soup-as-an-ingredient-and-not-soup recipe trick. It was a staple at our house and everyone seems to love it, even now. The aroma of this casserole while it’s baking is so amazing you’ll wish you could eat it! Let it bake until well browned and then cool slightly before serving.

INGREDIENTS 2 c poached and shredded chicken breast 1 can Campbell’s cream of chicken soup 1 can Campbell’s cream of mushroom soup 1 can chopped green chilis 1 large onion, chopped 12 corn tortillas 1 c container sour cream 1 ½ c grated Monterey Jack cheese

DIRECTIONS Preheat oven to 350⁰. Stack tortillas and cut into 8 triangles. Grease a large casserole.

In a bowl, mix together both soups, sour cream, onions and chilis until well combined.

Spread a thin layer of the soup mixture onto the bottom of the casserole, which will help prevent sticking. Layer the rest of the ingredients in this order: tortilla pieces, soup mixture, chicken, cheese. Repeat sequence.

Cover with aluminum foil and bake for 20 minutes. Uncover and bake for 20-25 more minutes, until well browned and bubbling around sides. Let cool 10 minutes before you serve.