MEXICAN CHICKEN BAKE
2 c. coarsely crushed corn chips, divided
1 can (10 3/4 oz.) cream of chicken soup
1 can (10 oz.) enchilada sauce
3 c. cubed, cooked chicken
1/2 c. finely chopped onions
1 c. shredded sharp Cheddar cheese
In greased baking dish, combine 1 c. corn chips and remaining ingredients except for cheese. Bake at 375° for 30 minutes. Top with remaining corn chips and Cheddar cheese. Bake another 5 minutes until cheese is melted.
(yields 5 servings)
September, 2003, Menu Minder
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