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Title: Crock Pot Mexican Chicken
Categories: Casserole Crockpot Chicken Mexican
Yield: 8 Servings
| 1 | Bag white corn tortilla chips | |
| 1 | cn | Cream of mushroom soup |
| 1 | cn | Cream of chicken soup |
| 1 | c | Chicken broth |
| 1 | cn | Rotel diced tomatoes and chiles |
| 1 | ts | Chili powder |
| 1/2 | c | Onion; chopped |
| 2 | c | Chicken breast; cooked and diced |
| 3 | c | Cheddar cheese; grated |
Spray crock pot with non-stick cooking spray and cover bottom of pot with slightly crushed chips. Combine soups, broth, rotel, and chili powder in a separate bowl. Layer half of the following ingredients over chips in the following order: chicken, soup mixture, cheese. Layer once more with rest of ingredients beginning with chips and ending with cheese. Cook on high in crock pot for three hours
Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft Recipe by: Brenda Yeager
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