Cheesy Mexican Chicken
Ready In: 50 mins
Serves: 8
Ingredients
- 1 (10 ounce) can tomatoes and green chilies
- 1 (10 ounce) can cream of chicken soup
- 8 ounces processed cheese, cubed or shredded
- 8 chicken breasts, cooked, cubed
- 7 ounces vermicelli, cooked, drained
Directions
- Mix the tomatoes with green chiles with the undiluted soup.
- Add the cheese and chicken.
- Cook until the cheese melts, stirring constantly.
- Place the vermicelli in a greased casserole.
- Pour the cheese mixture over the vermicelli.
- Bake at 350 degrees for 30 minutes or until the chicken is cooked through.
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