Mexican Chicken Casserole

• 1 or 2 (2 lb.) chicken fryers
• 2 cans cream of mushroom soup
• 2 cans cream of chicken soup
• 1 large onion, chopped
• 1 c. grated cheese
• 1/2 c. chopped hot peppers
• 1 pkg. tortillas
• 1 small pkg. Fritos

1. Boil chicken; remove meat fromtones.teserve
2. broth. Chop meat into bite size pieces.
3. In large bowl, add both cans of cream of mushroom soup and both cans
4. oftream
5. of chicken soup, 2 soup cans of reserved chicken
6. broth,
7. onion,
8. cheese, hot
9. peppers and chopped chicken.
10. Mix
11. ingredientstogether. In large casserole dish, layer tortillas and then add layer of meat
12. mixture. Repeat layers.
13. Top
14. casserole
15. with
16. Fritos. Bake at 350u0b0 for one hour.

chicken fryers, cream of mushroom soup, cream of chicken soup, onion, grated cheese, hot peppers, tortillas, fritos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=510595 (may not work)