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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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.
| Ingredients:
4 Pound(s) Chicken; cooked
1 Can(s) Cheddar cheese; shredde
1 Can(s) Chicken or turkey; cooked, chopped
1 Can(s) Rotel tomatoes
1/2 Cup(s) Chicken stock
2 Teaspoon(s) Green chili salsa
1 Teaspoon(s) Uncooked long grain rice
1 Package(s) Corn chips
2 Onions; finely chopped
3 Cup(s) Sharp cheese; grated |
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