INGREDIENTS:
1 Large bag of tortilla chips, crushed
1 Can cream of chicken soup
1 Can cream of mushroom soup
1 Chopped onion
1 Small can of green chilies
1 Small can chopped ripe olives
Grated Cheese
2 Full chicken breast, boiled until tender
DIRECTIONS:
In a buttered casserole alternate layers of chips, chicken, soups, onions, cheese, chilies and olives.
Bake at 450 degrees for 15 min or until hot and cheese is browned.
I was surprised to find that this one had not been posted yet! This is a really good quick and easy recipe that is great for leftovers!
ReplyDeleteI make a few alterations when I make it:
1) Kristian is allergic to mushroom, so I use cream of asparagus or celery soup.
2) Also I use the low fat versions of the soup just to make it a little more healthy.
3) This time I used a store bought rotisserie chicken. It had great flavor and made it's more meaty with the whole chicken.
4) We like it more spicy so I use the chopped jalapenos in place of the chilies.