Mexican chicken #1

Yield: 6 Servings

Measure Ingredient
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

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, .

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