Mexican Chicken

Alice Cooper

  • 1 chicken, cooked and boned
  • 1 package tortilla chips
  • 1/2 cup chopped onions
  • 1/2 cup chopped green peppers
  • 1 tsp garlic salt
  • 1 tsp chili powder
  • 2 (10 3/4 ounce) cans cream of chicken soup
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 can Ro-Tel tomatoes
  • 6 oz Cheddar cheese

In 9 x 13 inch pan, place layer of chips. Place chicken over this. Mix soups and Ro-Tel tomatoes, spread over chicken. Add chili powder and garlic salt, onions and peppers. Grate cheese on top. Bake at 350° for 1 hour. This can be prepared ahead of time and refrigerated until time to bake.

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