Mexican Chicken Casserole Ingredients • 4 pound chicken; cooked • 1 can cream of mushroom soup • 1 can cream of chicken soup • 1 can Rotel tomatoes • 1/2 cup chicken stock • 2 teaspoon salt • 1 teaspoon black pepper • 1 package corn chips • 2 onions; finely chopped • 3 cup sharp cheese; grated Instructions 1. Cut chicken in bite size pieces. 2. Combine soups, tomatoes, chicken stock, salt and pepper. 3. In a 3 quart casserole, layer corn chips, chicken, tomato mixture, onions and cheese in the order given. Bake at 350 degrees for 45 minutes. May be frozen.
Posted on: Thu, 01 Aug 2013 23:59:31 +0000
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