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MEXICAN CHICKEN CASSEROLE Recipe

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This recipe for MEXICAN CHICKEN CASSEROLE is from KOOKING IN KAREN'S KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 CHICKEN BREASTS
1 CAN CREAM OF MUSHROOM SOUP
1 CAN CREAM OF CHICKEN SOUP
1 CAN ROI-TEL
1 JAR CHEESE WHIZ
1 BAG CHILI CHEESE FRITOS
1 SMALL ONION, CHOPPED (0PTIONAL)
Directions:
Directions:
COOK CHICKEN AND CUT INTO PIECES. PLACE ON BOTTOM OF A SPRAYED 8X8 CASSEROLE DISH. MELT CHEESE WHIZ AND POUR OVER CHICKEN. PUT ONIONS OVER CHEESE. MIX SOUPS AND ROI-TEL. CRUSH FRITOS AND MIX INTO THE SOUP MIXTURE ( I DON'T USE ALL, JUST ABOUT 1/3 OF THE BAG). ADD TO THE CASSEROLE. BAKE AT 375º FOR 20-30 MINUTES UNTIL THE CHIPS START TO BROWN.
Personal Notes:
Personal Notes:
THIS IS SO GOOD, IT'S ADDICTIVE! BECAUSE CHEESE WHIZ IS SO EXPENSIVE, I MAKE A CHEESE SAUCE OF VELVEETA AND MILK. JUST ENOUGH MILK MELTED WITH THE VELVEETA TO MAKE IT POURABLE BUT ENOUGH VELVEETA TO MAKE IT CHEESY.

 

 

 

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