You may also like
Categories:
chicken breasts chicken broth butter onion cream of mushroom soup cream of chicken soup tomatoes Tostitos Velveeta cheese
Viewed: 112 - Published at: 4 years agoIngredients
- 4 boneless, skinless chicken breasts
- 1 cup (225 ml) chicken broth (reserved from boiling breasts)
- 2 tbsp (30 ml) to 3 tbsp (45 ml). butter
- 1 small onion, diced
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can Rotel tomatoes
- 1 large bag Tostitos Restaurant Style Tortilla Chips
- 1/2 lb (.2 kg). grated velveeta cheese (or 2 bags, if bought)
Method
- Boil chicken breasts until done.
- In the meantime, saute onion in butter and place in large bowl.
- Add soups and tomatoes to bowl with onions.
- When chicken is cooled, pull apart into shredded chunks.
- Stir chicken into other ingredients in bowl.
- Add approximately 4 cups (950 ml) of tortilla chips and crush them down into mixture with a fork to break them up, then stir them into mixture.
- Keep adding chips in this manner until bag is empty.
- Stir in enough broth to make mixture very slightly soupy.
- Spray large casserole dish with cooking spray.
- Add half of the mixture.
- Cover with half of the cheese.
- Add the other half of the mixture.
- Do not add the rest of the cheese until 15 minutes before done.
- Bake at 350 degrees (175 C.) for 25 minutes.
- Add cheese on top and bake an additional 15 minutes.
