Time: 25-30 minutes
Servings: 6-8 servings
Ingredients
- 2 ½ C Shredded Cooked Chicken
- 1 (10oz) Can Diced Tomatoes & Green Chiles
- 1 (10oz) Can Cream of Chicken Soup
- 1 (5oz) Can Evaporated Milk
- 1 Small Onion, chopped
- 1 (10-12oz) Bag Tortilla Chips, crushed
- 2 C Shredded Colby Jack Cheese
Instructions
- Preheat the oven to 350 degrees.
- Lightly spray a 9 x13 inch pan with non-stick cooking spray.
- Combine the cooked chicken, diced tomatoes & green chiles-undrained, cream of chicken soup, evaporated milk and onion in a large bowl.
- Place a layer of crushed tortilla chips, then a layer of the chicken mixture, then half of the colby jack cheese.
- Repeat layers until the dish reaches the top of the pan.
- Bake for 25-30 minutes or until the sides are bubbly.
Go Rogue by adding cooked broccoli florets and a small can of diced green chilies.
Want Chef Jeff to make this delicious meal for you? Contact him at www.TheRogueChefBranson.com.
Check out the published recipe in the Branson Globe.
