MEXICAN CHICKEN 
5 chicken breasts
1 onion
1 can cream of chicken soup
1 can cream of mushroom soup
Doritos
Almonds
Grated cheese
1 can Ro-Tel tomatoes
1 tall can Pet milk

Boil chicken breast with onion. Pick off bones. Mix both soups, Ro-Tel tomatoes, Pet milk. Heat.

In bottom of casserole put tablespoon chicken broth and 1/2 of a bag of Doritos, 1/2 of the chicken, 1/2 of the sauce and 1/2 bag of almonds. Repeat. Grate cheese over the top. Set in refrigerator overnight. Cover casserole and heat in 300 degree oven 1 hour.

 

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