Mexican Chicken Casserole recipe.
We need (for 8 servings):
4 lb of chicken (cooked)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can of Rotel tomatoes
3 cups of sharp cheese (grated)
0.5 cups of chicken stock
1 package of corn chips
2 onions (finely chopped)
2 teaspoons of salt
1 teaspoon of black pepper
Cut chicken in bite size pieces. Combine soups, tomatoes, chicken stock, salt and pepper. In a 3 qt casserole, layer corn chips, chicken, tomato mixture, onions and cheese in the order given. Bake at 350F for 45 mins. Mexican Chicken Casserole may be frozen.
