Mim's Mexican Chicken
corn tortillas (6-inch)
cooked and cubed
soup, cream of chicken
condensed, from can
soup, cream of cheddar
rotel chiles and tomatoes
Chop cooled, cooked chicken meat into largish chunks.
Tear tortillas into 1-inc h wide strips.
In a large baking dish , alternate layers of tortillas, chicken m eat and cheese (reserve ½ cup of cheese for topping) until all the chicken is used.
Combine the remaining ingredients and pour over the layered mixture.
Top with reserved cheese.
Cover with aluminum foil.
Flash freeze casserole, then place frozen, covered dish into jumbo freezer bag.
Thaw cup asserole before baking .
Bake covered casserole at 350℉ (180℃) until hot and bubbly.
Cut with spatula and serve.