MEXICAN CHICKEN CASSEROLE 
1 chicken, boiled & cut up
1 pkg. Dorito chips, crushed
1 can cream of mushroom soup
1 can cream of celery soup
1 (16 oz.) can Rotel, drained
1 lb. Velveeta cheese
1 onion, diced
Black olives (opt.)

Layer 1/2 of chicken, chips, cheese and Rotel and soup (do not dilute). Layer other half in same manner. Top with olives (if desired). Bake at 350 degrees for 45 minutes.

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“MEXICAN CHICKEN CASSEROLE”

 

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