Viva La Chicken Casserole

Submitted by True Texas

"From a older FFA/HERO cookbook."

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 lb Velveeta cheese, cubed (medium size)
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) can cream of onion soup
• 1 (4 ounce) jar mushrooms
• 1 (6 ounce) jar picante sauce (small size)
• 4 chicken breasts, cooked, chopped
• tortilla chips, crushed

directions

1. Melt cheese in large saucepan over low heat.
2. Add soups, mushrooms, picante sauce and chicken, mixing well.
3. Lien baking dish with chips.
4. Spoon cheese mixture over chips.
5. Top with additional chips.
6. Bake at 350 degrees for 20 to 25 minutes or until bubbly.

7. OAMC DIRECTIONS:

8. To freeze: Assemble as directed through step 2. Allow to cool and place in freezer bags. Seal, pushing out as much air as possible. Label and freeze.
9. To serve: Allow to thaw in fridge. Finish assembly and bake as directed.

Reviews

[bmcnichol]

We loved this. I made this for freezer tag 2008. I could not find cream of onion soup anywhere so I used cream of mushroom soup instead. I followed the rest of the recipe as written. I did step one and two. At this point I let it cool. Of course we had to taste test it LOL. We loved it. We ate it spread on crackers and it was very tasty. I then froze in two packets because it makes a lot. I pulled the one packet in the morning and let it thaw. I wasn't sure if hubby would eat it as a casserole so I heated the mixture up in the microwave and served it with the totilla chips on the side. Everyone loved it that way too. I will be making this again.