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Mexican Chicken Casserole
4 chicken breasts
2 cans cream of mushroom soup
3 (4 ounce) cans diced green chiles
1 medium bag nacho cheese Doritos
16 ounces sour cream
1 cup Cheddar cheese
1 cup Monterey jack cheese
Boil chicken with celery leaves. Reserve 1 cup chicken broth.
Combine chicken, soup, chiles, sour cream and broth. Top with cheese. You may either put the chips on the bottom of the casserole or spoon the casserole on the chips after casserole is baked. Bake at 350 degrees F for 30 minutes.
Mexican Chicken Casserole
4 pounds chicken, cooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
1/2 cup chicken stock
2 teaspoons salt
1 teaspoon black pepper
1 package corn chips
2 onions, finely chopped
3 cups sharp cheese, grated
Cut chicken into bite-size pieces.
Combine soups, tomatoes, chicken stock, salt and pepper.
In a 3-quart casserole, layer corn chips, chicken, tomato mixture, onions and cheese in the order given. Bake at 350 degrees F for 45 minutes. May be frozen.
Makes 6 servings.
