Mexican Chicken Lasagna
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 2 whole chickens
- 1 (10 ounce) can ro-tel tomatoes and green chilies
- 1 (10 3/4 ounce) can cream of mushroom soup
- 2 (4 ounce) cans green chilies
- 1 (10 3/4 ounce) cream of chicken soup
- 1 (14 ounce) bag mexican style corn chips
- 4 cups mexican style cheese, grated
- 1 (1 ounce) package taco seasoning mix
- 1 (16 ounce) jar chunky salsa
directions
- Boil chickens and remove to plate to cool.
- Reserve at least 4 cups broth.
- Skin and debone chicken.
- Pour enough chips in the bottom of a sprayed 13 X 9 baking dish to cover but not deep.
- Lightly flatten chips.
- Pour enough reserve liquid into the baking dish to make chips soft but not soggy wet.
- In another bowl flatten more chips and soften again.
- In a large bowl mix remaining ingredients together EXCEPT for the remaining chips, cheese, and broth.
- Spoon a layer of mixture over the chips.
- Cover that layer with cheese.
- Cover cheese with softened chips.
- Cover chips with chicken mixture.
- Cover with cheese.
- Bake at 375 for 45 minutes to 1 hour or till hot.
- you may add more chips over the top (not softened) and more cheese on top.
- I have also put this into 2 prepared 9 X 9 casseroles and froze them.
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