Mexican Chicken Casserole
4 mediumboneless chicken breasts, boiled and chopped
2 can(s)campbell's cream of chicken soup
2 can(s)campbell's cream of mushroom soup
2 can(s)ro-tel tomatoes
16 ozvelveeta cheese, cubed
1 pkgtortilla chips, crushed
How to Make Mexican Chicken Casserole
- Mix soups and ro-tel together in large bowl until mixture is smooth and well-blended.
- Spray large casserole dish with non-stick cooking spray and layer as follows: crushed chips, chicken, soup mixture and cheese.
- Continue layers until all ingredients are used. You should be able to get three layers. Ending with the top layer being crushed chips.
- Bake uncovered at 400º or until bubbly and heated through. Serve with steamed rice (optional)