 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
I have been serving this rich and zippy chicken casserole for several years, and it's a favorite of my family and friends, writes Thom Britton of Three Rivers, Michigan. It's sure to disappear quickly at potluck suppers, too. Ingredients:
4 cups cubed cooked chicken |
1 pound process america cheese (velveeta), cubed |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 cup chopped onion |
1/2 teaspoon garlic salt |
1/4 teaspoon pepper |
1 package (14-1/2 ounces) nacho cheese tortilla chips |
Directions:
1. In a large bowl, combine the first seven ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13-in. x 9-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350° for 30 minutes or until cheese is melted and edges are bubbly. Yield: 8-10 servings.
|
|