 |
Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 4 |
|
I tend to make this when I have alot of chicken left over and working for a place that has chicken every day of the week I can have alot of left over chickn. I use both white and dark meat in this. Ingredients:
1 bag white corn tortilla chips |
1 can cream of mushroom soup |
1 can cream of chicken soup |
1 cup chicken broth |
1 can rotel tomatoes & chilies |
1 teaspoon chili powder |
1/2 cup onion, chopped |
2 cups chicken breasts, cooked and diced |
3 cups cheddar cheese, grated |
Directions:
1. Spray crock pot with non-stick cooking spray and cover bottom of pot with slightly crushed chips.
2. Combine soups, broth, rotel, and chili powder in a separate bowl.
3. Layer half of the following ingredients over chips in the following order: chicken, soup mixture, cheese.
4. Layer once more with rest of ingredients beginning with chips and ending with cheese.
5. Cook on high in crock pot for three hours.
|
|