Chicken Viva: Grandma Shawna

I just tried this chicken viva a few days ago. It is pretty similar to King Ranch Casserole but less spicy so better for little ones(at least the way I make it)

1 can cream of chicken soup
1 can cream of mushroom soup
1 can water
1 can green chili salsa (I used a small can on diced green chilies instead with a small amount of chopped smashed tomatoes)
10-12 CORN soft tortillas, torn up into bite sized pieces
3 cups cooked chicken, cut into bite sized pieces
2 diced green onions
grated cheese on top.
Mix and Bake.

Serve with warm rice.

This fits best in a 9x13 in. pan BUT if you are like me your small family will only eat half that amount so I bake half of it in a 8x8 pan and then put the other half in a freezer bag in the freezer to eat at a later date(at which point you thaw, and then bake as normal) It is great because then you have 2 meals. In fact I do this with any meals that make a lot, freeze half. It is amazing how leftovers get forgotten but if you purposely freeze half then you are much more likely to use it on that day when you don't want to cook(which is 5 days out of every 7, at least).