Recipe for Mexican Chicken Casserole from the Southwestern section.
Mexican Chicken Casserole4 pounds chicken, cooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
1/2 cup chicken stock
2 teaspoons salt
1 teaspoon black pepper
1 package corn chips
2 onions, finely chopped
3 cups sharp cheese, grated Cut chicken into bite-size pieces. Combine soups, tomatoes, chicken stock, salt and pepper. In a 3-quart casserole, layer corn chips, chicken, tomato mixture, onions and cheese in the order given. Bake at 350 degrees F for 45 minutes. May be frozen. Makes 6 servings.
We hope you enjoy your freshly made Mexican Chicken Casserole. This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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