Wednesday, June 20, 2007

Mexican Chicken Bake

2 lb. of cooked, cubed chicken (approx. 5 or 6 chicken breasts)
1 (24 oz.) jar of medium salsa
2 (10 ½ oz.) cans of cream of chicken soup
Approx. 1/3 c. chicken broth (from cooking the chicken)
1 (13oz.) bag of tortilla chips (like Tostitos)
12 oz. shredded cheddar cheese

In a bowl, mix together chicken, salsa, soup, and chicken broth. In greased 13 x 9 inch baking pan, layer 1/2 of chips (slightly crushed), chicken mixture, and cheese. Repeat layers. Bake at 350 degrees for 30 minutes or until the cheese starts to turn golden brown.
Kearney, MO

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