Southwestern Recipes
Mexican Chicken Casserole
Yield: 6 servings
Ingredients
- 4 pounds chicken, cooked
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can Ro*Tel tomatoes
- 1/2 cup chicken stock
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 package corn chips
- 2 onions, finely chopped
- 3 cups sharp cheese, grated
Instructions
- Cut chicken into bite-size pieces.
- Combine soups, tomatoes, chicken stock, salt and pepper.
- In a 3 quart casserole, layer corn chips, chicken, tomato mixture, onions and cheese in the order given.
- Bake at 350 degrees F for 45 minutes.
Notes
May be frozen.