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.