Mexican Chicken Casserole

1. 1

   Boil chicken until tender.

2. 2

   Remove skin and bones.

3. 3

   Cut into bite sized pieces.

4. 4

   Reserve 2 cups of cooking broth.

5. 5

   Saute onion in butter until just heated thoroughly.

6. 6

   Add to onion the chili peppers.

7. 7

   Then add and heat chicken broth and soups.

8. 8

   Stir until smooth and heated.

9. 9

   Into large bowl, tear tortillas into bites sized pieces; stir in chicken pieces, soup mixture and 1 cup Cheddar cheese.

10. 10

    Pour into baking dish and top with 1/2 cup Cheddar cheese and crushed nachos (if desired).

11. 11

    Bake at 350u00b0 for 45 to 50 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.