MEXICAN CHICKEN 
3-4 c. chopped chicken
1 med. onion, chopped
1 1/2 c. crushed Fritos
1 can cream of chicken soup
1 can cream of mushroom soup
6 oz. grated cheddar cheese
1 can Rotel tomatoes

In greased casserole layer chicken, onion, soup, tomato, cheese, and chips. Repeat layers. Bake at 350 degrees about 45 minutes.

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“MEXICAN CHICKEN”

 

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