This Mexican chicken casserole is hearty, salty, slightly spicy (just like you!). It tastes like a cross between a cheesy chicken enchilada and a warm bowl of queso dip. Just pure Southern comfort food.
Ingredients
- ▢ — 4 Lg. Chicken Breasts
- ▢ — ¼ teaspoon garlic powder
- ▢ — 1 can Rotel tomatoes and chilies
- ▢ — 1 can cream of chicken soup
- ▢ — 1 soup can of evaporated canned milk
- ▢ — tortilla chips
- ▢ — Grated Cheddar Cheese (About two cups – or more if you prefer).
Instructions
- ▢ — Boil chicken breasts until done.
- ▢ — Drain and shred chicken. Set aside.
- ▢ — Combine tomatoes and chilies in large bowl, with chicken soup, can of evaporated milk, ¼ teaspoon garlic powder.
- ▢ — Add chicken. Stir together.
- ▢ — Spray 12 x 9in. baking pan or dish with non-stick spray.
- ▢ — Crush tortilla chips and place in bottom of pan.
- ▢ — Pour meat mixture over top of crushed chips.
- ▢ — Sprinkle grated cheddar cheese over all.
- ▢ — Bake at 350 degrees for 35 minutes until bubbly and lightly browned.
