Mexican Chicken Casserole
2 cans Cream Mushroom Soup
2 cans Cream Chicken Soup
2 cans Nacho or Cheddar Cheese Soup
1 lg can pitted ripe olives
1 lg yellow onion
1 med bag nacho tortilla chips
1 lb= 2pkg shredded Velveeta cheese
4 lg skinless boneless chicken breast
Ground Cayenne Pepper
Tones Fajita Seasoning
Mix soups, chopped onion and sliced olives in a large bowl, add little water to get a consistence of thick batter, and season with salt, Ground Cayenne Pepper, Chill Powder, Garlic Powder & Cumin Powder to taste. I don't measure my seasonings if you want measurements I have them.
• If possible the best way to prepare the chicken breast is to grill them and coat each side with 'Tones Fajita Seasoning'. Else partially cook them in the microwave; still coat each side with 'Tones Fajita Seasoning', (5 minutes frozen, 3 minutes fresh) they will finish cooking in the oven.
• Slice the chicken into strips and crush the chips in the bag
• Now you layer this just like lasagna. Chips, chicken, sauce & cheese. Repeat process until your ingredients are all used. Finish out with chips on top. Save some of the Velveeta for top. (To be put on in the final minutes of cooking)
• Cook for 45 minutes at 350º covered. Last 15 minutes uncovered & put cheese on top last 5 minutes.
Remember it will get hotter with taste (cayenne & chill powder) as it sets. It always taste better the second day after the seasonings have soak in. Also you can make this and break it into small servings and put it in the freezer uncooked and cook when you want.