Mexican Chicken Casserole

Recipe Ingredients

4 lbs	1816g / 64oz	Chicken - cooked
1		Cream of mushroom soup
1		Cream of chicken soup
1		Rotel tomatoes
1/2 cup	118ml	Chicken stock
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Black pepper
1		Corn chips
2		Onions - finely chopped
3 cups	438g / 15oz	Sharp cheese - grated

Recipe Instructions

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 minutes. May be frozen.

Source:
The Eyes of Texas Cookbook, 1987, p. 132

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.