Cheesy Chicken Enchilada Bake

6 Cooked Chicken Strips ( You can shred them or leave whole)

1- 18.5oz. Can Progresso Gluten Free Chicken Cheese Enchilada Flavor Soup

(Optional) 1/4 to 1 Teaspoon Ground Cayenne Pepper (depending on how much heat your family likes)

1 Cup Freshly Shredded Cheddar Cheese

Heat oven to 400* F.

Grease a 9 -10 inch baking pan. Spread cooked chicken strips in bottom of pan, sprinkle with pepper and pour soup over chicken and bake for 18-20 minutes. Or until soup is hot and bubbling. Remove from oven and top with grated cheese. Serve with your favorite rice and beans or chips. Enjoy!

Variations: Add Hot peppers and onions for a kick, or cooked quinoa, to make it a casserole.