Mexican Chicken

Marnell Robertson

  • 1 (3 pound) chicken
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can Ro-Tel tomatoes
  • 1 onion, chopped fine (medium size)
  • 1/4 cup bell pepper, chopped fine
  • 1 small bag Dorito or Frito chips
  • 1 cup milk
  • 1/2 cup chicken stock
  • Salt and pepper to taste
  • 1 cup grated cheese

Boil chicken; cool and bone, saving chicken stock. Layer 9 x 12 inch casserole dish with crushed chips. Mix soups, stock, tomatoes, onion, bell pepper and bring to boil. Layer boned chicken on top of chips. Pour soup mixture over this, salt and pepper and top with grated cheese. Bake at 350° until cheese is melted and complete mixture is bubbly.



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