Mexican Chicken Casserole
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
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.
Pairs Well With
Another of my daughter's recipe.