Mexican Chicken Casserole

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 cup (40 chips baked Tostitos®, crushed
  • 1 lb boneless and skinless chicken breasts, cooked and cut into small pieces
  • 1 cup salsa
  • 1 can Rotel® tomatoes
  • 1 small onion chopped
  • 1 can reduced fat cream of mushroom soup
  • 1 can reduced fat cream of chicken soup
  • 6 oz reduced fat Cheddar cheese

Line the bottom of a casserole dish with chips. Mix remaining ingredients except cheese. Top with cheese. Bake at 350 degrees for about 30 minutes in a 10 x 13 inch casserole dish. ***Note: This is a very spicy. You can omit the Rotel® tomatoes or the salsa for a milder flavor. Makes 8 servings (3 meat, 1 bread, 1/4 vegetable, 1/2 fat).


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