First, boil some chicken. I used 6 boneless thighs. You can use any type of chicken that will give you about 2 cups of cooked chicken.
Then you'll need a can of cream of mushroom soup, a can of cream of chicken soup, and a can of Rotel. I bought the store brand of Rotel - which is called diced tomatoes with green chiles.
Stir the contents of the three cans all together in a bowl.
Now get a bag of tortilla chips.
Take a handful of chips and crush them with your hands. Don't crush them to bits, leave some larger pieces. Dump them into the soup mixture. Do that four more times.
Stir it all together.
Shred up your cooked chicken and add it to the mix.
Add salt, pepper and garlic powder. Stir well.
Spread into a pan that you have sprayed with cooking spray.
Top with tons of grated cheese - whatever kind you like. I used a cheddar jack mix.
You can cook it in the oven at 350 until the cheese is melted and bubbly, but since it was a bazillion degrees outside, I just stuck it in the microwave. Cooked on it med/high power for fifteen minutes.
Topped it with a few more crushed chips and a cherry tomato. And we're ready to dive in!
Served it up with some corn and Ranch Style beans (a local favorite). So good! It won't be so long before I make it again!!
Very casual recipe -
2 cups of cooked chicken
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of diced tomatoes with green chiles
5 handfuls of crushed tortilla chips
shredded cheese
salt, pepper, garlic powder
Boil chicken until done, then cool.
Stir soups and tomatoes together in a large bowl. Crush the chips into the mixture. Shred the cooled chicken, and stir it in as well. Season to taste.
Pour into sprayed long pan. Top with shredded cheese. Cook in microwave or oven (350) until cheese is completely melted.
Serve up and ENJOY!
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