mexican chicken meal |
| Name: |
rachel schoonover |
| Base: |
naval station norfolk |
| Recipe: |
serves about 6 people
Ingredients:
- 2 Lbs. of boneless skinless chicken breast(cut into bite-size pieces)
- 2 cans cream of chicken
- 1 0r 2 cans rotel tomatoes and green chiles (mild, if you don't like it spicy)
- 16 oz. package of mild cheddar cheese(shredded)
- 1 bag of nacho cheese doritos chips
Directions:
Pre-heat oven on 350-375 degrees. Boil chicken until done. Mix the cream of chicken and rotel tomatoes in a bowl. Put chicken in a 13 by 9 inch pan, it should cover the bottom of pan. Pour the cream of chicken and rotel tomatoes over the top of it. Spread shredded cheddar cheese over the top of it. Bake for 30 minutes. The cheese should be melted and bubbly. Crumble chips over the top of it and bake for about 2 minutes. The chips should be hot. Be careful not to burn the chips. Enjoy! |
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