Chicken Tortilla Bake

2  10-3/4-ounce cans

condensed cream of chicken soup

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1  14-1/2-ounce can

diced tomatoes, undrained

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Red Gold Diced Tomatoes 10 for $10.00
Diced Tomatoes
14.5-oz. to 15-oz. Assorted Varieties, Loyalty Card Required
thru 2012-08-08

Marsh

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Ro-Tel Diced Tomatoes & Green Chilies 10 for $10.00
Diced Tomatoes & Green Chiles, Original
Assorted Varieties
thru 2012-08-11

Save-A-Lot

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1  cup

frozen whole kernel corn, thawed

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12 

6-inch corn tortillas, cut into strips

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3  cups

Tyson® Grilled & Ready® Frozen Fajita Chicken Breast Strips, thawed and cut into bite-size pieces

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1  cup

shredded Mexican cheese blend

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Sargento Natural Shredded Cheese, 4 Cheese Mexican, Fancy 3 for $6.00
Natural Shredded Cheese, 4 Cheese Mexican, Fancy
SAVE at least $2.37 on 3, 5-8 oz. All varieties.
thru 2012-08-04

Meijer

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Directions

1.

Preheat oven to 350 degrees F. In a medium bowl combine soup, undrained tomatoes, and corn; set aside.

2.

Sprinkle one-third of tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Spread half of the Grilled & Ready® Fajita Chicken Strips over tortilla strips; spoon half of the soup mixture on top. Repeat layers, ending with a layer of tortilla strips.

3.

Bake, covered, 40 minutes or until bubbly around the edges. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

Serving Suggestion:

Sprinkle with sliced ripe black olives and/or sliced green onions and serve with sour cream.