CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy |
Mexican |
Casseroles, Chicken, Mexican, Cheese |
6 |
Servings |
INGREDIENTS
4 |
lb |
Chicken; cooked |
1 |
cn |
Cream of mushroom soup |
1 |
cn |
Cream of chicken soup |
1 |
cn |
Rotel tomatoes |
1/2 |
c |
Chicken stock |
2 |
ts |
Salt |
1 |
ts |
Black pepper |
1 |
pk |
Corn chips |
2 |
|
Onions; finely chopped |
3 |
c |
Sharp cheese; grated |
INSTRUCTIONS
Cut chicken in bite size pieces. Combine soups,
tomatoes, chicken stock, salt and pepper. In a 3 qt
casserole, layer corn chips, chicken, tomato mixture,
onions and cheese in the order given. Bake at 350~F
for 45 mins. May be frozen. Makes 8 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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