Chicken Mexicana

My kids really love this meal too. It can be made as a freezer meal also. If you are feeling up to it you could double the batch and eat one for dinner tonight and put one in the freezer for later. Serve with yellow rice and black beans.

Chicken Mexicana

Chicken Mexicana

Serves: 6 servings


•3 cups shredded chicken
•1 can cream of chicken soup
•1 can cream of mushroom soup
•1 cup chicken broth
•1 can diced tomatoes with green chilies
•1 package nacho tortilla chips, crushed
•2 cups shredded cheese


Preheat oven to 350 degrees.

Place the crushed nacho tortilla chips on the bottom of a greased baking dish.

In a large mixing bowl, combine chicken, cream of chicken soup, cream of mushroom soup, chicken broth, and diced tomatoes with green chilies.

Pour mixture over nacho tortilla chips.

Top with shredded cheese.

Bake for 30 minutes or until cooked thoroughly.

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