Mexican Chicken Casserolecasseroles, cheese, chicken, mexican 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 350~F for 45 mins. May be frozen. Makes 8 servings. |
