Wednesday, October 13, 2010

Mexican Chicken Bake

It really doesn't get more easy and convenient than this! If you've got some roasted chicken already diced up in the freezer you can have dinner in the oven in no time at all. In my opinion, this dinner begs to be eaten with green beans and corn, don't you think?

4 cups cooked chicken
1 can cream of mushroom soup (I used the Aldi healthy version)
1 can cream of chicken soup (again, Aldi brand healthy version)
1 can RoTel
2 cups cheddar cheese plus some for topping (I used Kraft's fab 3 Cheddar blend)
2 cups crushed tortilla chips or 8 shredded corn tortillas

In a bowl combine chicken, soups, RoTel and cheese, mix well. In an 11x7 dish cover the bottom with 1/2 chips or tortilla's. On top of that, pour 1/2 filling. Repeat until ingredients are used up. Top with extra cheese if desired.
Bake for 30-45 min on 350 or until bubbly. Serve warm, enjoy!

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