MEXICAN CHICKEN CASSEROLE

 

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

Ingredients

  • 2-3 pounds skinless chicken breasts
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can of rotel (diced tomatoes and green chilis)
  • 1 medium onion, chopped
  • 3/4 bag of Tostitos chips
  • 1 lb. of Longhorn cheddar cheese (shredded)
  • 1 cup chicken broth

Directions

  • Boil chicken till tender, chill and shred.
  • Mix broth, soups, tomatoes and onions.
  • Layer in pan 1/2 of the chips, pat down, 1/2 the chicken, 1/2 the cheese and 1/2 the soup.
  • Repeat layers and bake at 350 degrees for 30 minutes in a 9x13 pan.

Notes

Another of my daughter's recipe.

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