Title: Mexican Chicken Casserole
Categories: Chicken Casserole Mexican
Yield: 3 Servings
| 1 | | Hen, chicken breasts or |
| | | Fryer quarters |
| 1 | cn | Cream of chicken soup |
| 1 | cn | Golden Mushroom soup |
| 1 | cn | Ro-Tel tomatoes with chilies |
| | | Salt and pepper to taste |
| 1 | cn | Cheddar cheese soup |
| 2 | md | Onions, chopped |
| | | Jalapeno peppers to taste |
| 1 | c | Chicken broth |
Boil chicken with 1 teaspoon of salt until tender. Debone and cut into
bite size pieces. Use about 3 to 4 cups of meat, the more the better. Mix
all ingredients together. Layer flour tortillas in bite size pieces and
then put a layer of chicken mixture. Make about 3 layers. Bake at 350
degrees for about 45 minutes. Cover with shredded Cheddar cheese and brown
(melt the cheese). Randy Rigg