MEXICAN CHICKEN 
1 c. cream of chicken soup
1 c. cream of mushroom soup
1 diced onion
1 c. green chilies
1 sm. jar salsa
1 lb. Monterey Jack, shredded
1 lb. chunked, cooked chicken

Mix above and bake at 350 degrees for 1 hour. Serve over rice or with tortilla chips.

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“MEXICAN CHICKEN”

 

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