Ingredients:
1 (10 3/4 ounce) cans campbell creamy chicken verde soup
1/2 cup water
1/2 teaspoon garlic powder
2 cups cubed cooked chicken
4 8-inch flour tortillas, cut into strips
1/2 cup shredded cheddar cheese
Directions:
Preheat oven to 350 F.
Thoroughly mix the soup, garlic powder, and chicken.
When mixed, slowly stir in the tortillas.
Pour the mixture into a 2-qt shallow baking pan.
Sprinkle the cheese over the mixture.
Cover and bake for 25 minutes or until hot.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.