MEXICAN CHICKEN CASSEROLE (soooo good!)

By Admin · February 16, 2012 · Leave a comment

2 bags White Tortilla Chips

6 to 7 Chicken Breasts, cooked and broken into bite-size pieces)

1 ½ to 2 lbs. Monterey Jack Cheese, sliced

Sauce:  1 can Cream of Mushroom Soup

             1 can Tomato Soup

             1 can Cream of Chicken Soup

             1 small can Chopped Mushrooms, with juice

             1 can (7 oz) Ortega Green Chili Salsa (red color)

             Chicken Broth (enough to thin to right consistency)

Heat sauce ingredients until thick (about 10 to 15 min.), then add:

              1 can (4 oz) diced Ortega Green Chiles

In large baking dish, make layers of:    Tortilla Chips

                                                              Chicken

                                                              Sauce

                                                              Cheese

Repeat 2 to 3 layers.  Garnish with a few tortilla chips.  Bake at 350 for 45 minutes or until center is heated through.   Enjoy!