Yield: 6 Servings
Measure | Ingredient |
---|---|
1 \N | (2-3 pound) chicken |
1 cup | Chopped onions |
1 pack | (12-oz) tortilla chips |
1 can | (11-oz) cream of chicken soup |
1 can | (11-oz) cream of mushroom soup |
1 can | (8-oz) tomatoes with green chiles (rotel) |
1 cup | Grated cheddar cheese |
Boil chicken, debone & spread pieces in bottom of a 13x9-inch casserole.
Top with chopped onions. Spread tortilla chips over onions. Heat together soups & tomatoes. Pour over tortilla chips. Top with grated cheese & bake at 350 for
30 minutes.
RITA KING
MARY WATERS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .