Creole Chicken Casserole

• 3 lb boneless skinless chicken breasts
• 1 can cream of mushroom
• 1 can cream of chicken
• 1/3 cup chicken broth
• 1 can diced petite tomatoes with green chilis
• 1 cup chopped green onions
• 3 cup frito corn chips
• 8 oz shredded mexican four cheese
• 2 tsp creole seasoning
• 3 oz olive oil

1. Heat olive oil in skillet at medium heat.
2. Cut chicken into 1/4 inch thick strips and add to hot skillet.
3. Cooking until no longer pink.
4. Preheat oven to 350F.
5. Combine "cream of" soups, broth, diced tomatoes, and seasoning in a bowl.
6. Layer bottom of 3qt.
7. casserole dish with corn chips followed by a light layer of shredded cheese.
8. Evenly add the chicken breasts to the dish.
9. Slowly pour the soup, broth, tomato, and seasoning mix atop the chicken.
10. Evenly distribute the onions as well.
11. Again, a finishing layer of the remaining corn chips and cheese.
12. Place into oven for 40 minutes.

chicken breasts, cream of mushroom, cream of chicken, chicken broth, tomatoes, green onions, corn chips, four cheese, creole seasoning, olive oil

Taken from cookpad.com/us/recipes/335326-creole-chicken-casserole (may not work)