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MEXICAN CHICKEN CASSEROLE 
1 chicken, cooked and cut in pieces (or 1 lb. ground beef)
1 med. pkg. tortilla chips
1/4 c. onion
1/4 c. chopped green pepper
Chili powder to taste (1 tsp.)
Garlic powder to taste (1/2 tsp.)
2 cans cream of chicken soup
1 can cream of mushroom soup
1 can Old El Paso tomatoes and green chilies (10 oz.)
1 sm. pkg. Cheddar cheese

In 9x13" pan place tortilla chips. Place meat over chips. Mix soups, can of tomatoes with green chilies, with chili powder, garlic, onion, and green peppers and pour over meat. Grate Cheddar cheese and sprinkle on top.

Bake at 350F for 1 hour.

Can be prepared ahead of time and refrigerate until ready to bake.

Serves 6-8.

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 Rating: 4.8 / 5 - Reviews: 10
Jan 8, 6:05 PM
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