1 large fryer chicken
1-12 ounce bag Tortilla Rounds
1 1/2 cups grated Velveeta cheese
1 1/2 cups grated Mexican cheese (4 cheese)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes…try the Mexican style with cilantro
2/3 cup chicken broth
1 large onion, diced
Boil the chicken until falling off the bone. Discard skin and bones. Cut chicken into small bite-sized pieces.
Mix together: cream of chicken and mushroom soups and the Ro-Tel tomatoes; heat over low heat until smooth. Then add broth. Preheat oven to 350 degrees F.
Spray a 9″ x 13″ pan with non-stick spray. Layer with 1/2 of the chicken, tortilla chips, diced onion, cheese, soup mixture in that order. Then repeat and bake 1 hour, uncovered.
Easy to duplicate this recipe and make two pans capable of feeding an entire shift of charming, complex, and heroic police officers. Nancy Lee Badger
16. November 2009 at 07:33
I have actually eaten this meal and it is fabulous. Boiling the chicken and shredding the cheese are the keys to having it come out moist and delicious. It has just enough spice to give it a zing. This recipe is great for making and eating on a cold autumn day.
16. November 2009 at 13:18
This sounds like a good recipe! Cooking for one, however, means I need to modify the recipe or I will eat it forever. Hmm… yes, a couple of chicken breasts and scale it all down. Can’t wait to try this! Thanks, Nancy, for the idea!
16. November 2009 at 21:27
This sounds yummy! Will make some soon.
18. November 2009 at 03:41
No, no, no! Chicken breasts are too dry. Believe me, I tried it. Why don’t you make it and share with your nearby relatives?