MEXICAN CHICKEN CASSEROLE

 

  • Cooking Time: 30 minutes
  • Servings: 6
  • Preparation Time: 30 minutes

Ingredients

  • 4 boneless chicken breast
  • 1 (7 oz.) can chopped green chilies
  • 1 can rotel
  • 1 can cream of chicken soup
  • 1 (8 oz.) container sour cream
  • 1 large onion, chopped
  • 1 (14 oz.) bag tortilla chips crushed in big pieces.
  • 1 (8oz.) bag shredded cheddar cheese
  • 1 (16oz.) bag shredded Monterey Jack cheese

Directions

  • Poach chicken with salt and pepper until done.
  • Cool and shred chicken.
  • In large bowl mix chicken, chilies, rotle, soup, sour cream, onions and Monterey Jack cheese.
  • In 9 x 13 pan put 2 hand fulls of chips (cover bottom).
  • Pour about 1 cup of chicken mixture on top (enough to cover chips).
  • Top with hand full cheese (enough to cover mixture).
  • Repeat layers until all used.
  • Ending with soup mixture (save some cheese to top later).
  • Bake in 350 degree oven for 20 minutes.
  • Add rest of cheese.
  • Bake for 10 more minutes until cheese is melted.

Notes

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