3 - 4 lbchicken
1 can(s)(10 ozs) can tomatoes with chilies, drained and mashed
1 can(s)(10 ozs) cream of mushroom soup
1 can(s)(10 ozs) cream of chicken soup
1 cgrated cheese
1(7 ozs) bag taco or nacho chips
How to Make Taco Chicken
- Boil or bake chicken; remove meat from bones; save 1 c. broth. Preheat oven to 350. In lg. skillet, saute onion in margarine. Add tomatoes, soups and broth. Heat and cook until thickened.
- Break half the chips into bottom of greased 9" X 13" X 2" baking pan, covering the bottom. Layer chicken over chips, then pour soup mixture over top. Sprinkle remaining chips over chicken, then sprinkle with cheese. Bake 30 minutes or until bubbly around the edges.
- May be made a day ahead. Cover and refrigerate; bring to room temp before baking.