Mexican Chicken — Champion Valley Farm recipe

Mexican Chicken

~Trenda Monnahan

Ingredients

  • 3 Whole Chicken Breasts

  • 1 Head of Celery (Small)

  • 1 Large Onion

  • 1 Can of Cream Chicken Soup

  • 1 Can of Cream Mushroom Soup

  • 1 Can Ro-Tel Tomatoes (Diced with Peppers)

  • 1 Large Bag of Corn Chips

  • 1 Cheddar Cheese Grated

  • 1 Cube of Butter

Directions

Cook Chicken and break apart into chunks. Chop onions and celery and sauté in 1 cube of butter. Don’t cook the celery completely. Put the 2 cans of soup in the sauté mixture and the Ro-Tel tomatoes. Cook until warm. Shred Cheese.
In a large casserole dish place the corn chips of the bottom. Put sauce mixture over chips then place chicken on top of that. Sprinkle cheese over the chicken and repeat process until dish is full.
Bake in 350-375 oven until hot and bubbly. ENJOY!

Can also make in crockpot
3 Cans of each soup and Ro-Tel tomatoes will make 2 1/2-3 big casseroles.

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