January 2005

Gas Up the Stove

Mexican Chicken

 

4 to 6 boneless chicken breasts, cooked & chopped

1 medium onion, chopped

1 can cream of mushroom soup

1 can cream of chicken soup

1 8-ounce bag Nacho Doritos

1 10-ounce can of mild Rotel tomatoes with chili peppers

2 cups sharp cheese, grated

2 tablespoons butter

 

Sauté onion in butter. Crumble chips in greased 13½ x 9½ pan. Place chopped chicken on top of chips. Combine soups, tomatoes and one cup of cheese in saucepan and cook until bubbly. Pour over chicken. Sprinkle with remaining cheese. Cook at 350 degrees until casserole is bubbly and cheese has melted.

 

-Submitted by Judy Westmoreland, Dallas, who receives a $25 credit on her WEMC Natural Gas bill. Featured recipes are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling preparation and cooking procedures from recognized experts.

 

Email recipes with Subject: Recipe; or mail to Walton EMC Natural Gas, Attn: Recipe, P.O. Box 260, Monroe, GA, 30655. Please include your Walton EMC Natural Gas account number.

 

 

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