Chicken Enchilada Dip

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Drain the canned chicken and break up with a fork in a large bowl.
3. 3
   Add softened cream cheese, mayo, Rotel, and 1 1/2 cups of shredded cheese.
4. 4
   Mix well (preferably with your hands if you dont mind gettin dirty).
5. 5
   Pour into a 2 quart baking dish (11 x 7).
6. 6
   Bake for 30 minutes until golden brown.
7. 7
   Remove from oven and cover with remaining shredded cheese.
8. 8
   Return to the oven for 10 minutes, or until the cheese is melted.
9. 9
   Serve with tortilla or corn chips.
10. 10
    NOTE: Use the big cans of chicken (12.5 ounce cans)
11. 11
    Can be doubled and baked in a 9 x 13-inch dish.
12. 12
    Just extend the baking time by about 15 minutes.