Mexican Chicken

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Executive Chef
Jun 3, 2004
Mexican Chicken

1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 chicken, boiled, deboned (or use boneless chicken breasts)
1 8 oz. jar Cheese Whiz (mild or jalepeno)
1 can chopped green chilies
Potato chips, crushed

In medium sauce pan combine soup, cheese, peppers and chicken over medium heat until sauces are melted and thoroughly blended. In a skillet, layer the bottom with crushed potato chips and then pour chicken mixture; top with remaining crushed chips. Bake at 375 degrees until bubbly.

This recipe is to Mexican food what crockpot ribs are to barbecue.
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