Ingredients
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2 lbs boneless skinless chicken breasts, cooked and chopped into bite-sized pieces
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1 (10 3/4 ounce) can cream of mushroom soup
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1 (10 3/4 ounce) can cream of chicken soup
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1 (10 ounce) can diced tomatoes and green chilies
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1 (10 ounce) can chicken broth
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8 ounces Velveeta cheese, shredded
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1 (15 ounce) bag nacho cheese flavored tortilla chips, crushed
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cooked rice
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salt and pepper
Instructions
- Prepare chicken and rice.
- Preheat oven to 350°F Mix together soups, tomatoes, and broth.
- In a large casserole dish, layer half of chicken, soup mixture, and cheese. Repeat.
- Top with crushed chips.
- Bake for 45 minutes or until bubbling; serve over rice.
- NOTE: The chips get pretty dark--if you are afraid they will burn cover the casserole.