Mexican Chicken Casserole

* Exported from MasterCook II *

Mexican Chicken Casserole

Recipe By : Nancy Shour
Serving Size : 8 Preparation Time :0:01
Categories : American Classics Casseroles
Mexican Poultry

Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds chicken breast halves -- boned, skinned
1 large onion -- chopped
1 can mild chiles -- diced
1/2 teaspoon garlic powder
1 large can whole tomatoes -- drained and diced
1 can cream of chicken soup
1 cup cheddar cheese -- shredded

Cut the chicken into cubes. Mix up everything else, adding 1/2 cup of the
tomato liquid. Pour into a 3 quart casserole dish, and top with more
grated cheese if you want.

Bake at 350 for 50-60 minutes.

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Serving Ideas : Over rice with green salad

NOTES : This dish reheats and freezes well. As if it wasn't easy enough,
I have also substituted a large jar of salsa for everything except the
soup (with the salsa's liquid) and it still works just fine.