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Title: Mexican Chicken Categories: Casseroles Yield: 4 To 6 1 Chicken (2 1/2 to 3 lb.) 1 Onion, chopped 1 pk (8 oz.) tortilla chips, -broken 1 1/2 c Shredded Cheddar cheese 1 cn Cream of mushroom soup, -undiluted 1 cn Cream of chicken soup, -undiluted 1 cn (10 oz.) tomatoes with hot -peppers (Rotel) 3/4 c Chicken broth It is from my old faithful cookbook called "Calling all Cooks." Recipe By : Kathryn Robertson 1. Cook chicken in salted water; remove from broth, reserving 3/4 cup broth. Bone chicken and cut into small pieces. Place chicken in bottom of a lightly greased 2 quart shallow casserole. 2. On top of chicken put a layer of onion, half of the chips and cheese. Top with remaining chips. 3. Combine soups, tomatoes, and chicken broth; blend well. Pour over casserole and bake at 350 F. for 30 minutes. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Robert & Lisa Hookano" |