2 1/2 to 3 lb. chicken
Salt and Pepper
1 Tbsp. butter
1 cup chopped onion
1 cup chopped green pepper
1 cup sliced mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups chicken broth (or bouillon)
1 (10 oz.) can Ro-Tel tomatoes
1 Tbsp. chili powder (or according to taste)
2 to 3 cups crushed tortilla chips or corn chips
2 cups shredded cheddar cheese
-In 4 qt. saucepan, cover chicken with water. Add salt and pepper to taste and bring to a boil. Simmer until chicken is done. Remove from liquid and de-bone.
-Saute onion, green pepper, and mushrooms in butter. Add soups, chicken broth, Ro-Tel, and chili powder. Mix thoroughly; add chicken and cook until it starts to boil.
-Grease 9X13 inch pan. Spread the crushed chips evenly over the bottom. Pour chicken mixture over the chips evenly and cover with grated cheese.
-Bake in 325 degree oven for 40 minutes or until cheese is browned and bubbly.
Note: I rarely have time to de-bone chicken, so I usually use boned chicken breasts (which I keep on hand in the freezer). Simply boil the chicken breasts as you would the entire chicken and cut it in bite-size pieces. I’ve also been known to substitute ground beef instead chicken and it tastes wonderful!