Chicken Casserole Ole'

Ingredients

• 10 1/2 ounces cream of mushroom soup (fat free)
• 10 1/2 ounces cream of chicken soup (fat free)

• 1 (4 ounce) can diced green chilies
• 10 ounces monterey jack cheese, grated
• 10 ounces low-fat cheddar cheese, grated
• 9 flour tortillas, six inch size cut into bite-size pieces
• 3-4 chicken breasts, skinless, boneless, cooked and cut into bite size pieces

• 1 (13 ounce) can evaporated skim milk

Directions

1. 1

   Just in case you didn't see, boil the chicken now.

2. 2

   Mix together soups, and chilies in a small bowl and set aside.

3. 3

   Mix cheeses in a small bowl and set aside.

4. 4

   Spray a 13X9X2-inch baking dish with cooking spray.

5. 5

   Layer half of each ingredient in a dish in the following order: tortillas, chicken, soup mixture, cheese mixture.

6. 6

   Repeat layers with remaining ingredients starting with tortillas and ending with cheese.

7. 7

   Pour evaporated skim milk evenly over top of casserole and let stand for one hour.

8. 8

   Bake at 350°F for 50-60 min or until it is brown and warm throughout. Let casserole cool for fifteen minutes before serving.