Recipe Archives->Casseroles->Mex Chicken 01

Mexican Chicken Casserole

4 lb chicken; cooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes
1/2 cup chicken stock
2 teaspoon salt
1 teaspoon black pepper
1 pkg corn chips
2 onions; finely chopped
3 cup sharp cheese; grated

Cut chicken in bite size pieces. Combine soups, tomatoes, chicken
stock, salt and pepper. In a 3 qt casserole, layer corn chips,
chicken, tomato mixture, onions and cheese in the order given. Bake
at 350F for 45 mins. May be frozen.  Makes 8 servings.

Printable version: mex-chicken01.txt.