Mexican Chicken

1 can mushroom soup
2 cans chicken soup
1 small can evaporated milk
1 cup grated sharp cheese
1 small can Rotel tomatoes
1 pkg. taco flavored chips
1 med onion, chopped and sauted
1 fryer, boiled deboned and cut up

Heat to blend - soups, evaporated milk, Rotel tomatoes and onions. Layer in casserole dish, starting with chips, then chicken and then soup mixture. Keep layering until everything is used up. Place cheese on top and bake at 325F, for 30 minutes.

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Cajun Country -- New Iberia, Louisiana