South of the Boarder Chicken Casserole
16 crisp taco shells
2 c. cubed cooked chicken
2 cans cream of chicken soup
1 10-oz. can tomatoes with green chiles, undrained
1 c. finely chopped onion
2 c. (8-oz) shredded cheddar cheese
Crumble taco shells and place in a 9- by 13-inch baking dish which
has been sprayed with cooking spray. Distribute chicken evenly over
top. Combine soup and tomatoes with chiles, (cutting tomatoes into
smaller pieces)--add onions. Pour evenly over chicken. Sprinkle with
cheese.
Bake at dg350 for 60 minutes or until liquid is absorbed.
Makes 6 servings.
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