Mexican Chicken

Kathryn Russell, Linville High School

  • 1 large fryer, boiled and boned (reserve 1 cup broth)
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 can Ro-Tel® tomatoes, drained
  • 1 bell pepper, chopped
  • 1 onion chopped
  • 1 lb Velveeta® cheese, cut in large cubes
  • 1 pkg Tostitos®

Mix soups, tomatoes, pepper, onion, cheese, and broth in broiler and boil until cheese melts. Add boned chicken. Put a small amount of mixture in casserole dish. Layer with Tostitos® and soup. On top, crumble remaining Tostitos®. Place in 350° oven until it bubbles.





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