Yield: 6 Servings
|1||(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
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .