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Mexican Chicken Casserole


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Member since 2008

Serves 6 | Prep Time 30 minutes | Cook 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


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


Notes

Another of my daughter's recipe.

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