We like jazzing up recipes to make sure they have more vegetables when possible.
What I like about this meal is once you prep the items, it's really easy to make. Just layer the ingredients and bake! Easy and cheesy!
- 1 can of Rotel
- 1 block of Velvetta cheese (the smaller block is enough)
- 3-4 chicken breasts chopped up and cooked
- 12-13 corn tortilla's chopped up in 2 inch squares
- 1 green pepper diced
- 1/2 a package of mushrooms diced
- 1 can of corn
- 2 cans of gluten free creamy chicken soup
- cassarole dish 8x12
- Preheat oven to 350
Mix together the veggies, rotel, and chicken soup. set aside.
You will layer each of the ingredents (except the cheese) starting with the chopped up corn tortilla's to make a single layer of tortilla's. Next you will layer in chicken, and then a layer of the soup mixture.
Then you will repeat these steps to make the next layer, tortilla's, chicken, and soup. You will top all of this with the velvetta. I chopped mine into small cubes to layer over the top. Bake for 40 minutes at 350 degrees. This will be plenty of time for this to cook. When it's done it will look something like this.
This is one of the few recipes that I don't add any other spices to. The Rotel does enough on it's own!