Mexican Chicken

Mary Ruth Price
Family Treasures

  • 4 chicken breast
  • 1 lb Velveeta® cheese
  • 1 can cream of mushroom soup
  • 1 can Ro-Tel® tomatoes
  • cayenne pepper
  • 1 bag tortilla chips
  • 1 can cream of chicken soup

Boil chicken. Cut in pieces and place in casserole dish. Sprinkle with cayenne pepper. Cut cheese into strips and place on top of chicken. Crunch tortilla chips. Sprinkle 1/2 over cheese. Add soups and tomatoes after mixing together. Add remaining chips. Bake for one hour in 350 degree oven.





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