Monday, September 16, 2013

Rotel Chicken Mexican Casserole

3 chicken breasts, cooked and cubed
1 bag tortilla chips, crushed
1 can Rotel tomatoes
1 can cream of chicken soup
1 small can chopped green chilis
1 lb Velveeta

Cook and dice chicken.
Mix together Rotel tomatoes, soup, green chilis and cubed Velveeta.
Heat in microwave until melted.
Add chicken.
In 9x13 casserole dish, layer 1/2 chips and 1/2 cheese mixture.
Repeat layers.
Top with a few crushed chips.
Bake at 350 for 30 minutes, until hot and bubbly.

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