Mexican Chicken Casserole recipe (Casserole)

Ingredients

Yield: 8 servings

4	lb	chicken; cooked
1	can	can cream of mushroom soup
1	can	can cream of chicken soup
1	can	can Rotel tomatoes
½	cups	chicken stock
2	teaspoons	salt
1	teaspoon	black pepper
1	package	corn chips
2		onions; finely chopped
3	cups	sharp cheese; grated

Posted by Irene on Jun 29, 2008

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 mins. May be frozen.

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