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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Recipe comes from . This is one of those easy toss together dishes for a busy evening, especially if the chicken comes from a store bought rotisserie chicken or I've even used canned chicken. Has a nice southwestern flavor, Ingredients:
3 -4 cups cooked diced chicken |
2 cups shredded mexican blend cheese |
2 (10 1/2 ounce) cans cream of chicken soup |
1 (14 ounce) can diced tomatoes with green chilies |
1 cup chopped onion |
1 (4 ounce) can mild green chilies |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
1 (10 ounce) bag nacho cheese flavored tortilla chips, lightly crushed |
Directions:
1. Preheat oven to 350'F and grease a 9 x13 baking dish.
2. In a large bowl combine all ingredients, except chips, until well blended. Reserving 1 cup of chips for topping, fold chips into the mixture.
3. Turn out into the prepared pan and spread around evenly. Sprinkle remaining chips on top and bake for 30 minutes.
4. We topped our servings with shredded lettuce and pico de gallo.
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