Mexican Chicken Casserole Recipe

• 1 lg. bag Fritos
• 8 chicken breasts
• 1 pt. lowfat sour cream
• 1 can cream of mushroom soup
• 1 sm. can diced (Ortega) green chili peppers
• 1 sm. can minced black olives
• 1 pound cheddar cheese, shredded
• 1 pound Jack cheese, shredded

1. Boil chicken for 45 min.
2. Remove bones, chop in bite size pcs.
3. Mix one c. of broth from chicken with lowfat sour cream and mushroom soup.
4. Layer in large casserole dish or possibly 9'x13" cake pan in this order:
5. Chicken
6. Soup mix
7. Cheddar cheese
8. Fritos
9. Repeat layers till all ingredients are used up.
10. Bake at 350 degrees till cheese is melted and mix is bubbly.

fritos, chicken breasts, sour cream, cream of mushroom soup, green chili peppers, black olives, cheddar cheese, cheese

Taken from cookeatshare.com/recipes/mexican-chicken-casserole-34281 (may not work)