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07-06-2006, 11:06 AM
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Mexican Chicken Casserole
Mexican Chicken
3-4 chicken breasts cooked and chopped 1 med onion, chopped 1 ½ cups crushed corn chips 1 can cream of chicken soup 6 oz. Cheddar cheese, grated. ½ can rotel 1 can cream of mushroom soup Combine onion, soup, cheese, rotel. Into casserole dish, place 1/3 of the chips, 1/3 of the soup mixture, 1/3 of the chicken. Repeat twice, top with chips. Bake 45 minutes at 350. If casserole gets too dry, add a little liquid such as chicken broth (I’ve never had to do this).     
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