mexican chicken casserole
(1 rating)
No Image
A few of you know I'm working on a family cookbook. I've received recipes from family members I've never met or have only seen once. This is from my Mom's sister who I met back in 1979 when I was 4 years old. It was so nice of her to contribute and she sounds like she's a great cook! I can't wait to try this recipe. *My aunt says that Velveeta Light also works well with this dish.
(1 rating)
method
Bake
Ingredients For mexican chicken casserole
-
8 ozpkg velveeta cheese
-
8 ozpkg monterey jalapeno jack cheese, shredded
-
1small onion diced and sauteed.
-
5 ozcan of evaporated milk (gloria uses milnot)
-
1 3/4 cchicken broth
-
4chicken breasts, boiled and shredded
-
3/4bag fritos, crushed (small bag)
-
1/2 cancream of chicken soup
-
1 canchopped green chilies
How To Make mexican chicken casserole
-
1Heat broth in a large pot. When hot add, soup, milnot(whisk in to smooth), and onion. Slowly add cheeses, until melted.
-
2Add chicken, chips, and chilies. Pour mixture into a greased baking dish. Bake at 350 degrees for 30 to 35 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT