This is a recipe that I made many years ago. I decided to try it again and possibly use it for our RS mid week activity this month. I made it last night and shared it with a couple of friends and BINGO! They loved it! So I guess I will be serving this at our activity next week. Here ya go!
Here are all the ingredients!
Mexican Chicken Casserole
1 Chicken cooked & cut up (used 3 full chicken breasts)
1 Bag Tortilla chips(used about half the bag)
1 can cream of mushroom soup
1 can cream of celery soup
1 pint sr cream
1 large can chopped green chili’s (used a very small can)
1 med onion(used a small onion)
1 c mild salsa
1 ½ cup grated cheese
1 Bag Tortilla chips(used about half the bag)
1 can cream of mushroom soup
1 can cream of celery soup
1 pint sr cream
1 large can chopped green chili’s (used a very small can)
1 med onion(used a small onion)
1 c mild salsa
1 ½ cup grated cheese
Preheat oven to 350 degrees. Line bottom of pan with crushed tortilla chips. Place chicken on top of chips. In a bowl combine soups, sr cream, onion and green chili’s. Pour over chicken & chips. With a fork poke sauce down into the chips evenly. Pour ¾ to 1cup mild salsa over the top. Cover with grated cheese.
Bake at 350 degrees for 45 minutes.
Bake at 350 degrees for 45 minutes.
Ole'
Im trying this tonight..yummmmm...thanks for sharing..
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