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Ingredients Jump to Instructions ↓

  1. Mexican Chicken Casserole

  2. 4 lb chicken; cooked

  3. 1 can cream of mushroom soup

  4. 1 can cream of chicken soup

  5. 1 can Rotel tomatoes

  6. 1/2 cup chicken stock

  7. 2 teaspoon salt

  8. 1 teaspoon black pepper

  9. 1 pkg corn chips

  10. 2 onions; finely chopped

  11. 3 cup sharp cheese; grated

  12. Cut chicken in bite size pieces. Combine soups, tomatoes, chicken

  13. stock, salt and pepper. In a 3 qt casserole, layer corn chips,

  14. chicken, tomato mixture, onions and cheese in the order given. Bake

  15. 350F for 45 mins. May be frozen. Makes

  16. 8 servings.

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