Chicken-Mexican Casserole
Chicken-Mexican Casserole is an moderately easy dinner. Made with 1 (10 1/2 oz.) can cream of chicken soup, 1 (4 oz.) can diced ortega chiles (green), 1 large pinch instant minced onion, 1/2 soup can water and 2 large firm, ripe tomatoes, sliced thinly, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
In a mixing bowl, place soup, chiles, onion and water.
Stir to blend well.
Lay 1/2 corn chips in 2-quart casserole.
Top with 1 can or 1 cup chunked chicken, then half of the tomato slices. Pour half of the soup mixture over chicken mixture. Sprinkle with half of the cheese.
Repeat layers in same order, ending with cheese.
Bake, uncovered, on High in microwave or reheat 8 to 10 minutes with cover on.
Serves 6.
π· Perfect Pairings
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