Title: Mexican Chicken #1
Categories: Poultry
Yield: 6 Servings

1 (2-3 pound) chicken
1 c Chopped onions
1 pk (12-oz) tortilla chips
1 cn (11-oz) cream of chicken
-soup
1 cn (11-oz) cream of mushroom
-soup
1 cn (8-oz) tomatoes with green
-chiles (rotel)
1 c Grated cheddar cheese

Boil chicken, debone & spread pieces in bottom of a 13x9-inch casserole.
Top with chopped onions. Spread tortilla chips over onions. Heat together
soups & tomatoes. Pour over tortilla chips. Top with grated cheese & bake
at 350 for
30 minutes.

RITA KING

MARY WATERS

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.