Chicken Tortilla Casserole

Recipe View In a large mixing bowl, combine the salsa, condensed cream of chicken soup, condensed cream of mushroom soup, milk, and shredded onion. Stir until well combined. (5 minutes)

Recipe View Lightly grease the bottom of a 9x13-inch baking dish with cooking spray. Spread the chicken stock evenly across the bottom of the dish. This will prevent the tortillas from sticking and add a layer of flavor. (2 minutes)

Recipe View Begin layering the casserole: Start with a layer of tortilla strips, followed by a layer of the cooked chicken, and then a generous layer of the soup mixture. Repeat these layers until all ingredients are used, finishing with a final layer of the soup mixture. (20 minutes)

Recipe View Sprinkle the shredded Cheddar cheese evenly over the top of the casserole. (2 minutes)

Recipe View Cover the baking dish tightly with aluminum foil and refrigerate for at least 4 hours, or preferably overnight (24 hours). This allows the flavors to meld together beautifully. (5 minutes)

Recipe View When ready to bake, preheat the oven to 300 degrees F (150 degrees C). Remove the casserole from the refrigerator and let it sit at room temperature for about 20 minutes while the oven preheats. (20 minutes)

Recipe View Bake the casserole, uncovered, in the preheated oven for 1 to 1 1/2 hours, or until the cheese is melted, bubbly, and lightly golden brown, and the casserole is heated through. (90 minutes)

Recipe View Let the casserole rest for 10-15 minutes before slicing and serving. This allows it to set slightly and makes it easier to cut. (10 minutes)