Tortilla chips, broken
1 chicken, simmered, boned & shredded
1 can cream of mushroom soup with a lg. chunk of Velveeta melted in it
1 can cream of chicken soup
1 can Ro-tel tomatoes
1 can green chilies
1/2 c. chicken stock
1/2 - 1 c. onions, chopped
Enough grated Cheddar cheese to cover casserole
Layer the casserole in tortilla chips (tortillas may be substituted), then a layer of chicken.
Make a sauce by combining the soups, tomatoes, chiles (can omit for a very mild version), and the chicken stock. Mix well and pour over chicken.
Next, a layer of chopped onions is sprinkled over the sauce, then a generous layer of grated Cheddar cheese.
This recipe will fill 1 large casserole or 2 small (cake pan size) ones.
1 chicken, simmered, boned & shredded
1 can cream of mushroom soup with a lg. chunk of Velveeta melted in it
1 can cream of chicken soup
1 can Ro-tel tomatoes
1 can green chilies
1/2 c. chicken stock
1/2 - 1 c. onions, chopped
Enough grated Cheddar cheese to cover casserole
Layer the casserole in tortilla chips (tortillas may be substituted), then a layer of chicken.
Make a sauce by combining the soups, tomatoes, chiles (can omit for a very mild version), and the chicken stock. Mix well and pour over chicken.
Next, a layer of chopped onions is sprinkled over the sauce, then a generous layer of grated Cheddar cheese.
This recipe will fill 1 large casserole or 2 small (cake pan size) ones.