Chicken Mexicana

• 4 chicken breast halves, skinned and deboned
• 1 (10 3/4 oz.) can cream of chicken soup, undiluted
• 1 (11 oz.) can Cheddar cheese soup, undiluted
• 1 (10 oz.) can diced tomatoes and green chilies
• 2 1/2 c. crushed corn chips

1. Cut chicken into bite-size pieces.
2. Arrange in an 8-inch square baking dish.
3. Cover with wax paper and microwave at High for 6 to 8 minutes or until chicken is done.
4. Cool.
5. Cut chicken into smaller pieces, if desired.
6. Combine chicken soup, cheese soup, tomatoes and green chilies.
7. Layer half of chips and all of chicken in lightly greased 12 x 8 x 2-inch baking dish.
8. Pour soup mixture over chicken.
9. Microwave at High for 10 to 12 minutes, turning dish after 5 minutes.
10. Sprinkle remaining chips on top and microwave at High for 1 to 1 1/2 additional minutes.
11. Yield:
12. 6 servings.

chicken, cream of chicken soup, cheddar cheese soup, tomatoes, corn chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=263204 (may not work)