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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mexican Chicken Bake Recipe

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This recipe for Mexican Chicken Bake is from Woodsies Hilltop Cookbook 2015, 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:  
6-8 chicken thighs, cooked, and shredded (2-3 cups)
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can Rotel tomatoes
Chili powder to taste
Mexican blend shredded cheese
Tortilla Chips
Directions:
Directions:
Mix together the soups and the Rotel tomatoes. Season with the chili powder, to taste. Grease or spray with nonstick spray a 9x13 baking dish. Preheat oven to 350º. Pour 1/3 of the soup mixture into the baking dish. Layer with 1/3 of the chicken. Top with crushed tortilla chips and 1/3 of the cheese. Repeat 2 more times. Bake for 30-40 minutes or until heated through and cheese is brown and bubbly on top. Serve with extra chips.

 

 

 

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