Mexican Chicken Casserole
4 lb Chicken, cooked
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 can Rotel tomatoes
1/2 c Chicken stock
2 tsp Salt
1 tsp Black pepper
1 package Corn chips
2 Onions finely chopped
3 c Sharp cheddar cheese grated
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.
4 lb Chicken, cooked
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 can Rotel tomatoes
1/2 c Chicken stock
2 tsp Salt
1 tsp Black pepper
1 package Corn chips
2 Onions finely chopped
3 c Sharp cheddar cheese grated
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.
MsgID: 3112168
Shared by: Gladys/PR
In reply to: Recipe: Main Dish Recipes (48)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Main Dish Recipes (48)
Board: Daily Recipe Swap at Recipelink.com
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