Food Friday: Kim's Chicken Casserole

This casserole is so yummy and easy to make! It's great to freeze and makes great left-overs. I mean what could go wrong with chicken and cheese? This recipe come courtesy of Lauren's good friend and college roommate, Kim. It was a regular dinner on the weekly menu then and has become a favorite in our household now.

Kim's Chicken Casserole

5 cups shredded, cooked chicken*
1 cup salsa
1 can cream of mushroom soup
1 small can sliced black olives
4 ounce can mild, diced green chilies
dash of cumin
10-12 corn tortillas (uncooked)
shredded cheddar and jack cheese

Preheat oven to 350 degrees.

Mix all ingredients except chicken, tortillas and cheese. Once mixed add chicken and stir  with a spoon.

Cut tortillas into long strips (like pasta). Place half of the tortillas on the bottom of a greased 9"x13" pan and spread half the chicken mixture over the tortillas and cover with jack cheese. Repeat the process with the rest of the tortilla strips and chicken mixture and cover with cheddar cheese.

Cook 35-45 minutes or until cheese is brown around the edges. Let set 5 minutes and enjoy.

*To save time I buy a rotisserie chicken and shred the entire thing, which makes about 5 cups.

Give this recipe a try and let us know what you think. Happy Friday!