Paula Deen’s Mexican Chicken, my Lasagna version is better!

This is my well-modified of version Paula Deen’s Mexican Chicken. She uses tortillas instead of lasagna but there’s nothing really Mexican about it otherwise. I’ve turned it into a pasta dish that is truly fantastic.

Look how Paula feels:


This serves six. It’s okay, you won’t get enough of the leftovers!


1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes (or you can use any cooked veggie or non at all; mushrooms and spinach would be awesome)
3 cups leftover cooked chicken (I used about 2 chicken breasts cooked with poultry seasoning, it will thicken the sauce so use the amount you want)
Lasagna pasta, cooked (estimate about six sheets, depends on your baking dish’s shape)
2 cups shredded Cheddar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper


Preheat the oven to 350 degrees F. Get a 13 by-9-inch baking dish.

In a large bowl, stir together the 3 kinds of soup and the veggies, if you’re using any.

Stir in the chicken and spices.

Put a dollop of this sauce on the bottom of your dish, cover with lasagna. Spread some sauce, put a layer of cheese. Like I said, you should have enough for three layers or so, so repeat.

Sprinkle cheese over the last layer of sauce.

Cover the casserole with aluminum foil and bake for 30 minutes, removing the foil at the halfway mark.

It’s yummilicious!!!


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