Chicken and Rice Mexicali
Chicken and Rice Mexicali
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1/2 can tomatoes & green chilies (2/3 cup)
1/2 cup chicken broth or water
2 cups grated cheddar cheese
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3 cups chopped cooked chicken
3 cups cooked rice
1 cup finely chopped onion
1/2 tsp salt
3 cups corn chips
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Blend all ingredients except the corn chips. Spoon 1/2 of the mixture into a buttered shallow 2 1/2 quart
casserole. Layer with 1/2 of the corn chips. Repeat layers. Bake, uncovered, at 350 degrees for 45 minutes.
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