Books Bygone

Wednesday, April 3, 2013

Recipe: Baked Mexican Chicken



BAKED MEXICAN CHICKEN

Large frying chicken, cooked and cut into serving pieces
Large bag tortilla chips
Large can evaporated milk
2 cans cream of chicken soup
1 C good salsa (preferably homemade—see recipes in Appetizers … section)
Shredded cheese (any variety), for topping

Preheat oven to 350o. Line deep baking dish with tortilla chips. Put chicken pieces over chips. Mix together milk, soups, and salsa. Pour over chicken. Top with shredded cheese. Bake uncovered 30 minutes.

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