May 4, 2009

Mexican Chicken Casserole


3 {9.75 oz} cans white chunk chicken breast in water, drained
1 {16 oz} jar medium picante sauce
1 {10 3/4 oz} can Fiesta Nacho Cheese Soup - Campbells
1 {4 oz} can diced mild green chilis
1 {16 oz} bag white corn tortilla chips

In a large saucepan combine chicken, picante sauce, soup and green chilies. Stir well to combine. Cook over medium heat until the mixture simmers.
Spread crushed tortilla chips in along bottom of 9 x 13 baking dish sprayed with nonstick cooking spray. Put chicken mixture over chips. Top chicken mixture with more crushed tortilla chips.
Bake at 350 degrees for 10 - 15 minutes or until heated through.

** I never have canned chicken on hand so I just cooked up some chicken and shredded it. I also did not use the whole jar of salsa and I did not put any green chilis in it. I also only used an 8x6 or 8 x 10 ish size pan.

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