Chicken Enchilada Casserole

Chicken Enchilada Casserole

4 Shredded cooked chicken breasts(save broth)

8 Corn tortillas or 3 c. crush tortilla chips

1 Can Cream of Chicken soup

1C. Salsa

1C. Milk
Remaining broth from cooked chicken

2C. Cheese

Cook chicken breasts and season with season salt, garlic salt, chili powder, salt and pepper. Line bottom of pan with tortillas and top with cooked chicken. Mix together COC soup, Milk, broth from cooked chicken and salsa. Pour over chicken and tortillas. Top with shredded cheese. Cook at 375 Degrees for 25 minutes uncovered. Cheese will be golden and bubbling.

Label: Defrost meal and cook at 375 for 25 minutes.