Mexican Casserole Recipe
Ingredients
| Cream of chicken soup | 1 10 1/2 Ounce, condensed | |
| Processed cheese | 1/2 8 Ounce, pasteurized | |
| Milk | 1/2 Cup (16 tbs) | |
| 2 5-ounce cans boned chicken, diced | ||
| Green chilies | 1/4 Cup (16 tbs), chopped | |
| Instant minced onion | 1 Tablespoon | |
| Corn chips | 1 6 Ounce | |
Directions
Combine soup, cheese, and milk.
Beat with rotary beater till smooth.
Stir in chicken, chilies, and onion.
In a 10 x 6 x 1 1/2-inch baking dish, layer half the corn chips and half the cheese mixture.
Repeat layers ending with cheese mixture.
Bake uncovered at 350° about 30 minutes.
Beat with rotary beater till smooth.
Stir in chicken, chilies, and onion.
In a 10 x 6 x 1 1/2-inch baking dish, layer half the corn chips and half the cheese mixture.
Repeat layers ending with cheese mixture.
Bake uncovered at 350° about 30 minutes.
Chef
