Mexican Chicken Casserole

1. 1

   Cook, bone and cut chicken into small pieces.

2. 2

   Chop onion and cook with green chilies in 1/2 stick oleo until onion is clear. Add soup and milk and cook until bubbly.

3. 3

   Butter all sides of a 9 x 13-inch pan and layer the bottom with corn chips.

4. 4

   Add the chicken pieces.

5. 5

   Layer with half of grated cheese and pour soup mixture over all.

6. 6

   Spread another layer of corn chips and remainder of grated cheese.

7. 7

   Bake at 350u00b0 for 1 hour.

8. 8

   Serves better if allowed to set 15 minutes before serving.

9. 9

   Can be prepared ahead and frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.