 | | Directions |
- Preheat the oven to 350° F. Grease bottom and sides of a 9 x 13 baking dish.
- Mix all ingredients except for 1 cup of crushed nacho chips and 1 cup of cheese. Pour into prepared baking dish and spread out evenly.
- Sprinkle with the remaining 1 cup of crushed nacho cheese chips and 1 cup of cheese.
- Bake for 1 hour in preheated oven.
- Serve with your favorite Mexican fixings.
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Prep Time: 30 minutes
Cook Time: 1 hour
Container: 9 x 13 baking dish
Servings: 12
|  | | Ingredients | | - | | 1 boiled and deboned chicken (or 1 whole rotisserie chicken) |
| - | | 1 can cream of mushroom soup |
| - | | 1 can cream of celery soup |
| - | | 1 cup chicken broth |
| - | | 1 can Rotel tomatoes |
| - | | 1 onion (small), chopped |
| - | | 2 cups crushed nacho cheese chips (about 2/3 of a 15-16 oz. pkg.) |
| - | | 2 cups shredded Mexican cheese |
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