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Ingredients:
4 lb chicken, cooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel tomatoes
1/2 cup chicken stock
2 tsp salt
1 tsp black pepper
1 package corn chips
2 onions, finely chopped
3 cup sharp cheese, grated
Instructions:
Cut chicken in bite size pieces. Combine soups, tomatoes, chicken
stock, salt and pepper. In a 3 qt casserole, layer corn chips,
chicken, tomato mixture, onions and cheese in the order given. Bake
at 350~F for 45 mins. May be frozen. Makes 8 servings.
Servings: 6
Never eat more than you can lift. Miss Piggy
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Mexican Chicken Casserole Recipe brought to you by Mexican Recipes To-Go
