Chicken Mexican Casserole Recipe

This chicken Mexican Casserole Recipe is even better if made a day in advance, and then topped with cheese to bake. It also freezes very well. Thaw, then top with cheese and bake.

Ingredients:

• 2 chicken breasts, cooked
• 1 can evaporated milk
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can green enchilada sauce
• 1 can chopped green chilies
• corn chips, crushed with a rolling pin
• shredded cheese

Directions:

Boil chicken until done, cut apart and set aside. Place crushed corn chips in bottom of greased 9 X 13 inch pan (cover the bottom well). Top with chicken. Add green chilies to top of chicken. In a large bowl, mix evaporated milk, soups, and enchilada sauce. Pour this over top of chicken. If you're going to freeze this or save it until tomorrow. Cover tightly and put in fridge or freezer. If cooking for immediate use, top with grated cheese and bake at 350 degrees Farenheit for 30 minutes.

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