MEXICAN CHICKEN 
1 chicken, cooked and boned (or cooked hamburger)
1 med. pkg. tortilla chips
1/2 c. chopped onions
2 cans cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes with green chilies
Chili powder
Garlic powder
Grated cheese

In 9x13 inch pan, place a layer of chips. Smash them. Place chicken or hamburger pieces over chips. Mix the soups and tomatoes together, then pour over chicken. Sprinkle onions, chili powder and garlic powder and Parmesan cheese on top. Bake at 350 degrees for 45 minutes. Can be prepared early and refrigerated until time to bake.

 

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