Mexican Chicken Casserole
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
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.
Pairs Well With
Notes
This week's contest
Flavors of your heritage
Upcoming Events!
KitchenParty: Heirloom Recipe Chat and Giveaway
Friday, March 10thBakeSpace’s Cookbook Club
Chili Recipes
March 1st - 31st
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies6 Recipes
439 Downloads
A dash of local for every season
By slyasafox1522 Recipes
13 Downloads
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film6 Recipes
11194 Downloads
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
