Mexican Chicken Recipe

by Jason Gobeyn
(McHenry, IL United States)

Ingredients:

1 full bag of Fritos
2 8 oz cans of cream of mushroom soup
2 8 oz cans of ROTEL chopped tomatoes with chillies
1 lb of chicken
1 1/2 lbs of Mexican blend shredded cheese

Method:

Boil Chicken until cooked.
Shred chicken with a fork.

Crush fritos and use them to cover the bottom of a 3" deep 11" x 17" baking pan.

Then pour out the cream mushroom and layer it over the fritos.

Then pour out the Rotel tomatoes and layer them on top of the cream of mushroom.

Then layer the boiled shredded chicken over the rotel tomatoes (while hot).

Then layer the cheese on top of that.
Cover top with tin foil and bake on 350 for 45 minute.

Check it at 30 minutes and if the cheese is melted take the foil off and put back into the oven until the cheese starts to brown the edges.

This is an amazingly delicious dish.