Mexican Chicken Casserole
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A home-kitchen version of mexican chicken casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 large fryer
- 1 small block Cheddar cheese, grated (mild)
- 1 large bag nacho cheese chips, crushed
- 2 cans cream of chicken soup
- 1 can Ro-Tel tomatoes
- 1 onion, chopped
- 1 1/2 c. chicken broth
Method
Boil fryer and debone.
Mix soup, tomatoes, onions and broth in a separate bowl.
Layer ingredients in 13 x 9-inch pan in following order:
chicken, cheese, chips and soup mixture until all used (save small amount of chips and cheese to sprinkle on top the last 10 minutes of cooking time).
Cook at 350° for 30 to 45 minutes until bubbly.
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