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Instructions |
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Boil chicken with chopped onion until pulls easily from the
bone. Remove from cooking pan (tongs) and drain in
colander placed into larger bowl. Cool slightly. De-bone
completely, discarding bones and skin.
Reserve one cup of chicken broth.
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Combine 1 cup reserved broth, Rotel and canned soups. The
sauce will be creamier if you blend in electric blender. Heat all.
Do not boil.
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Grate cheese. In a casserole dish, layer corn chips, chicken,
cheese two or three layers deep. Pour sauce mixture over top
and sprinkle with cheese.
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Bake covered at 350 for 30 minutes. Remove cover and cook
additional 10 minutes.
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Serving
Suggestions |
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Serve with extra chips, jalapenos and guacamole (very optional)
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Originally Submitted
7/10/2009
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