Mexican Chicken Casserole
This Mexican Chicken casserole is truly wonderful, there is so much you can add to it to make it your own. A friend of ours served this at her house, and I had to get the recipe and add my own twist. It's THAT good! This is one Mexican dish you will want to serve again and again...

What can you serve with this Cheesy Chicken goodness?
Side Salad
You Will Need:
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8 Boneless, skinless chicken thighs
1 Can Rotel tomatoes
1 Can diced tomatoes
2 Cans Campbells Cheddar Cheese Soup (undiluted)
1 lg Onion (diced)
5 Cups On the boarder Chips (crushed)
2 Cups Cheese (shredded cheddar)
2 tsp McCormick Onion Powder (divided)
1 tsp McCormick Dark Chili Powder
1 /8 tsp McCormick Pure Ground Black Pepper (divided)
2 tsp Morton Iodized Salt (divided) then salt to taste when done.
4 tsp McCormick Minced Garlic (divided)
1 Cup Swanson Chicken Broth
4 TBSP Pompeian extra virgin
Handfull of crushed chips on top with a handful of shredded cheese for top




Directions:
1. Lay out Chicken Thighs
2. Brush with Olive Oil
1 tsp Chili Powder
3. Use 1/4 Pepper on each side
4. Use 1 tsp Salt on each side
5. Use 2 tsp minced Garlic on each side
6. Layer Chicken in your instant pot on your wire roasting rack
7. Add 1 cup chicken broth
8. high pressure, instant release (shred chicken)
9. In another bowl crush your chips (not to small though)
10. Add:
Shredded Chicken
Rotel tomatoes
diced tomatoes
Campbells Cheddar Cheese Soup
1 lg Onion (diced)
Layer in a Casserole dish, Add a hand full of crushed chips on top, with a hand full of shredded cheese. a Cover and bake for 45 minutes (uncover last 5 min)
Salt and pepper to taste.
Hand full of crushed chips on top, with a hand full of shredded cheese.
Other Options:
Corn
Black olives
black beans
Possibilities are endless!



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