01
December
2011
|
07:26 PM
America/New_York

Mexican Chicken

Submitted by Karen Ryals, Lawrenceville

  • 1 can cream of mushroom Soup
  • 1 can cream of chicken Soup
  • 1 chicken, boiled, deboned (or use boneless chicken breasts)
  • 1 8 oz. jar Cheese Whiz (mild or jalapeno)
  • 1 can chopped green chilies
  • Potato chips, crushed

In medium sauce pan combine soup,cheese, peppers and chicken over medium heat until sauces are melted and thoroughly blended. In a skillet, layer the bottom with crushed potato chips and then pour chicken mixture; top with remaining crushed chips. Bake at 375 degrees until bubbly.

Select pages where this recipe appears: Main Dishes