Mexican Chicken

Vergie Stringer, SHS

  • 1 chicken
  • 1 lb Velveeta® cheese
  • 1 can Ro-Tel® tomatoes
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1 large package nacho chips

Cook chicken and take off bones. Melt cheese in double boiler; add RO-Tel® tomatoes, then add both cans of soup and chicken broth. Pour over chips in baking dish.

Bake a 300° for 20 to 25 minutes until hot and bubbly.





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