2 lbchicken breasts, boneless and skinless
1 big can(s)cream of chicken soup
1 big can(s)cream of mushroom soup
2 ccheddar cheese, shredded
1 pkgtortilla chips
How to Make Mexican chicken
- Preheat oven to 350. Heat a little oil or butter in a pan, cut up the chicken into bite size pieces. Cook in pan until no longer pink.
- Add rotel to the chicken and let it simmer for a few minutes. Add both soups and mix well.
- take a 9x13 baking pan. Put a layer of slightly crushed chips, then a layer of the soup mix, another layer of chips. Repeat layers until soup mix is gone. Ending with the soup. Top with shredded cheese. Bake in oven for about 10 minutes or until the cheese is melted! Enjoy!