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Mexican Chicken Casserole

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Recipe (click to expand)

4 lb Chicken cooked

1 cn Cream of mushroom soup

1 cn Cream of chicken soup

1 cn Rotel tomatoes

1/2 c Chicken stock

2 ts Salt

1 t Black pepper

1 pk Corn chips

2 Onions finely chopped

3 c Sharp cheese grated

Cut chicken in bite size pieces. Combine soups, tomatoes, chicken stock, salt and pepper. In a 3 qt casserole, layer corn chips, chicken, tomato mixture, onions and cheese in the order given. Bake at 350~F for 45 mins. May be frozen. Makes 8 servings.

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