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Mexican Chicken Casserole
Ingredients
- 1 1/2 lbs. cooked shredded chicken
- 1 can mushroom soup
- 1 can evaporated lowfat milk
- 1 c. chicken broth
- 1 bag tortilla chips
- 1 onion, minced
- 1 jar salsa
- 1 can minced green chilies
- 1 pound grated Monterey Jack cheese
- 1 can black olives, minced
Directions
- Mix soup, lowfat milk, broth, onion, salsa, chilies, and olives. Layer chips, chicken, sauce and cheese. Repeat; end with chips. Chill overnight. Bake at 300 degrees for 1 1/2 hrs.
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