| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
(2-3 pound) chicken |
| 1 |
c |
Chopped onions |
| 1 |
pk |
(12-oz) tortilla chips |
| 1 |
cn |
(11-oz) cream of chicken soup |
| 1 |
cn |
(11-oz) cream of mushroom soup |
| 1 |
cn |
(8-oz) tomatoes with green chiles (rotel) |
| 1 |
c |
Grated cheddar cheese |
INSTRUCTIONS
Boil chicken, debone & spread pieces in bottom of a 13x9-inch casserole.
Top with chopped onions. Spread tortilla chips over onions. Heat together
soups & tomatoes. Pour over tortilla chips. Top with grated cheese & bake
at 350 for
30 minutes.
RITA KING
MARY WATERS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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