Wednesday, April 9, 2008

Chicken Enchilada Casserole

6 to 8 chicken tenders OR
2 to 3 chicken breasts, cooked and cubed

2 tsp. oil
1 small onion chopped
½ tsp. garlic powder

Stir in:
One can Cream of Chicken Soup
One can Cream of Mushroom Soup
½ cup to 1 cup of milk
Add chicken

Other ingredients:
3 to 4 cups shredded cheese
9 oz bag of tortilla chips, slightly crushed

Preheat oven to 350 degrees. Grease a 9x13 pan. Layer the pan first with chips, chicken mixture, and cheese. Repeat layers. Cook for 30 minutes. Remove from oven and top with remaining chips.

Note: You can add green chilies if desired.

Garnish with salsa, sour cream and olives.

This is what we had at our Relief Society Birthday Dinner. It is very easy to make.

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