Type what you have

Ingredients

• ✓ condensed cream of chicken soup
• ground beef
• onion
• garlic
• condensed cream of mushroom soup
• tomato
• green chile pepper
• corn tortilla
• cheddar cheese
• monterey jack cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
3. 3 Mix mushroom soup, chicken soup, and tomatoes together in an electric blender. Add to ground beef mixture.
4. 4 Layer pieces from 5 to 6 tortillas, 1/2 of the beef mixture, and 1/2 of the Cheddar-Monterey Jack cheese in the casserole dish. Repeat layers, ending with cheese.
5. 5 Bake in the preheated oven until golden and bubbly, about 30 minutes.

By lnicoletoliver

Ingredients

• ✓ condensed cream of chicken soup
• yellow onion
• chicken breast
• cream of celery soup
• poultry seasoning
• black pepper
• chicken broth
• pea
• carrot
• buttermilk biscuit dough

Instructions

1. 1 Place diced onion in a slow cooker. Top with chicken.
2. 2 Mix both condensed soups, poultry seasoning, and pepper together in a bowl; pour over the chicken in the slow cooker. Pour in chicken broth and cook until chicken is falling apart, on Low for 10 hours, or on High for 5 hours.
3. 3 Pour in peas and carrots and cook on Low until soft, 1 to 2 hours more.
4. 4 Roll out the biscuit dough thin and flat. Cut into quarters or strips, then cut in half. Add dough pieces to the slow cooker and stir to make sure they are submerged in the liquid. Cook for another 1 to 2 hours on Low.

By Mallory

Ingredients

• ✓ condensed cream of chicken soup
• olive oil
• chicken breast
• salt
• black pepper
• portobello mushroom
• cream of mushroom soup
• cream cheese
• tomato
• chicken broth
• mixed vegetable
• red pepper flakes
• pastry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a deep-dish pie plate with cooking spray.
2. 2 Heat olive oil in a skillet over medium heat. Add chicken; season with salt and black pepper. Cook and stir until no longer pink in the center, about 7 minutes. Add mushrooms; cook and stir until tender. Stir in condensed soups, cream cheese, tomatoes, and chicken broth, add more chicken broth if mixture becomes too thick. Stir in mixed vegetables and pepper flakes.
3. 3 Place 1 pie crust in the prepared pie plate; add chicken mixture, reserving any leftover filling. Place top crust on top, crimping crust edges to seal. Poke 4 to 5 holes in top crust. Cover loosely with aluminum foil.
4. 4 Bake in the preheated oven until golden brown, about 45 minutes. Serve with any remaining filling.

By Cajun Girl