MEXICAN CHICKEN CASSEROLE 
1 chicken, cooked, boned cut in sm. pieces
1 (10 oz.) can Rotel tomatoes, chopped
1 (10.5 oz.) can cream of mushroom soup
1 (10.5 oz.) can cream of chicken soup
1 soup can milk
1 c. onions, chopped
1 (8 oz.) pkg. taco flavored Doritos chips
1 (8 oz.) pkg. med. cheddar cheese, shredded

Cook onions in tomatoes until tender. Then add soup and milk; set aside. In 3-quart dish, place layer of chips, layer of chicken, soup mixture, and layer of cheese. Repeat layers. Bake in 350 degrees for 30 minutes.

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“MEXICAN CHICKEN CASSEROLE”

 

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