| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Tex-Mex |
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
Cream of mushroom soup |
| 1 |
cn |
Cream of chicken soup |
| 2 |
|
Jars salsa; (mild, med. or hot, your preference) |
|
|
Shredded cheddar cheese |
|
|
Monterey Jack cheese; shredded |
| 4 |
|
Chicken breasts; boiled & shredded |
|
|
Tortilla chips |
|
|
Jalapeno peppers; if desired |
INSTRUCTIONS
1. Mix soup and salsa.
2. In 9 x 11 inch pan layer soup and salsa, sauce, chips, chicken, and
cheeses.
3. Repeat layers. Bake at 350 degrees for 30 to 40 minutes until cheese
bubbles. Serve with tortilla chips and jalapeno peppers on the side.
HINT: Make sure chicken is in small piece
Posted to brand-name-recipes by P&S Gruenwald <sitm@ne.infi.net> on Jan 22,
1998
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