Source: Campbell's Recipes

Chicken Chili Tortilla Bake
One dish, one oven, one hour...and you've got a zesty baked chicken dish that your family will love!
Serves: 4 servings (about 2 cups each)
Prep Time: 15 minutes
Cook Time: 45 minutes


1 1/2 cups cubed cooked chicken
12 flour tortilla (10-inch), torn into bite-sized pieces
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 jar (16 ounces) Pace® Picante Sauce
1 can (about 15 ounces) Dennison's Chili without bean
1 cup milk
2 cups Shredded Cheddar cheese (about 8 ounces)

Heat the oven to 350°F.
Place the chicken into a 3-quart shallow baking dish. Top with the tortillas. Stir the soup, picante sauce, chili and milk in a medium bowl. Pour the soup mixture over the tortillas. Top with the cheese. Cover the baking dish.
Bake for 15 minutes. Uncover the baking dish and bake for 30 minutes or until the mixture is hot and bubbling.
Easy Substitution: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.