3 cups of shredded chicken
1 10 oz. enchilada sauce
1 can cream of mushroom soup, undiluted
2 Tablespoons minced onion
1/2 tsp. garlic salt
1 10 1/2 oz. pkg. corn chips(fritos)
1 1/2 cups shredded cheddar cheese
2 chicken bouillon cubes
1 cup boiling water
Parsley flakes (optional)
In a large mixing bowl, combine chicken, enchilada sauce, mushroom soup, onion and garlic salt. Line a greased 9 x 13 baking dish with about 2/3 of the corn chips. Pour chicken mixture over chips. Sprinkle with cheese and cover with remaining corn chips. In a small saucepan, combine bouillon cubes and boiling water; stir until dissolved. Pour over mixture in baking dish. Sprinkle with parsley flakes. Bake in preheated 350 dg. oven for 30 minutes or until done.
NOTE: This casserole can be assembled a day ahead and refrigerated. Pour chicken broth over casserole just before it goes into the oven to bake.
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2 comments:
This was pretty good. I think I put to much garlic salt in it though.
Yummy! My family gobbled it up. Our kind of cooking. Thanks for a good one--it's a keeper. :)
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