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Lasagna Style Mexican Chicken Casserole



3-4 cups chicken breasts cooked and cubed

1 can Cream of Chicken Soup

1 can Cream of Mushroom Soup

1 can Ro-Tel Tomatoes

1/2 cup chicken broth

12 corn tortillas

2 cups onion, chopped

1 can Jalapenos, diced (optional)

1 can Black Beans, drained (optional)

3 cups grated cheese, any flavor


Combine soups, Ro-Tel and chicken broth in a bowl, stir until blended.

Add Cubed chicken, onions, beans and jalapenos. Mix well.

Make layers of tortillas, chicken mixture and cheese in Bean Pot as you would do Lasagna.

Cover and bake at 325 degrees for 30 to 45 minutes. (oven times may vary)

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