Chicken-Mexican Casserole
8 ingredients
7 steps
Ingredients
- 1 (10 1/2 oz.) can cream of chicken soup
- 1 (4 oz.) can diced Ortega chiles (green)
- 1 large pinch instant minced onion
- 1/2 soup can water
- 2 large firm, ripe tomatoes, sliced thinly
- 1 (6 to 8 oz.) pkg. corn chips or tortilla chips
- 2 (5 oz. each) cans boned chicken, chunked or 2 c. cooked and cubed chicken
- 1 c. shredded Cheddar cheese
Directions
-
1In a mixing bowl, place soup, chiles, onion and water.
-
2Stir to blend well.
-
3Lay 1/2 corn chips in 2-quart casserole.
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4Top with 1 can or 1 cup chunked chicken, then half of the tomato slices. Pour half of the soup mixture over chicken mixture. Sprinkle with half of the cheese.
-
5Repeat layers in same order, ending with cheese.
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6Bake, uncovered, on High in microwave or reheat 8 to 10 minutes with cover on.
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7Serves 6.
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