Mexican Chicken Casserole |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This casserole is a favorite of everyone who has it. Every time I ask, What would you like for dinner/your birthday/major event? I am always surprised that the request is this simple casserole. My mother-in-law made this for my husband when he was a kid and it is still his favorite, and now my family requests it as well. Ingredients:
2 lbs boneless skinless chicken breasts, cooked and chopped into bite-sized pieces |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (10 3/4 ounce) can cream of chicken soup |
1 (10 ounce) can diced tomatoes and green chilies |
1 (10 ounce) can chicken broth |
8 ounces velveeta cheese, shredded |
1 (15 ounce) bag nacho cheese flavored tortilla chips, crushed |
cooked rice |
salt and pepper |
Directions:
1. Prepare chicken and rice.
2. Preheat oven to 350°F Mix together soups, tomatoes, and broth.
3. In a large casserole dish, layer half of chicken, soup mixture, and cheese. Repeat.
4. Top with crushed chips.
5. Bake for 45 minutes or until bubbling; serve over rice.
6. NOTE: The chips get pretty dark-if you are afraid they will burn cover the casserole.
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