Friday, August 3, 2012

Our Favorite Company Casserole

Mexican Chicken

What you need:
1 cooked chicken
1 small onion, chopped
8 oz Velveeta
12 oz bag crushed tortilla chips
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes or I substitute 1 cup of salsa

What to do:
I always cook my chicken in a crockpot overnight. In the morning I remove the bones and tear into bite size pieces. Chicken breast meat can be substituted. You'll need about 4 cups of cooked chicken. Layer in 9x13 pan: cooked chicken, chopped onion, sliced Velveeta cheese, and crushed tortilla chips. Pour mixture of the following over the layered ingredients: cream of mushroom soup, cream of chicken soup, and Rotel tomatoes. Bake at 350 for 30-35 minutes or until bubbly. Serves 8.

Mexican chicken served with salad and bread with homemade apple butter.

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