Mexican chicken #1
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .