MEXICAN CHICKEN 
3 to 5 c. cooked, chopped chicken
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can golden mushroom soup
3/4 can chicken broth
1 med. onion, chopped
1 can Rotel tomatoes, broken apart
1 (8 oz.) pkg. grated Cheddar cheese
Dorito chips (other chips may be used but not quite as good)

Spray 9 x 13 x 2 inch pan with Pam. Mix soups and broth. Layer small amount of soup mixture, 1/2 of chips, cheeses, onions, and chicken; repeat, ending with cheese on top. Bake at 350 degrees for 30 minutes.

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“MEXICAN CHICKEN”

 

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