Mexican Chicken Casserole
Mexican Chicken Casserole
1 1/2 lb. boiled chicken, cubed
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes
1 (11 oz.)pkg. nacho flavored corn chips
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3/4 cup onion, chopped
1/2 green pepper, chopped
1 tsp. chile powder
1 cup miracle whip
1/2 lb. cheddar cheese
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Crush chips, saving 1/2 cup for the top, and place in 9x13 inch pan. Mix other ingredients (except cheese)
and pour over the chips. Sprinkle cheese the top. Cover the cheese with the remaining 1/2 cup of chips.
Bake at 350 degrees for 40 minutes.
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