Mexicali Chicken Casserole
|Mushrooms||2 Cup (32 tbs), sliced|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Condensed nacho cheese||11 Ounce (1 Can)|
|Chopped cooked chicken||2 Cup (32 tbs)|
|Tomatoes||2 , chopped|
|Sour cream||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Tortilla chips||2 Cup (32 tbs), crushed|
1. In 2-quart microwave-safe casserole, combine butter, mushrooms and onion. Cover with lid; microwave on high 4 minutes or until vegetables are tender, stirring once during cooking.
2. Stir in soup until smooth; stir in chicken, tomatoes and sour cream. Cover; microwave on high 4 minutes or until heated through, stirring once during cooking.
3. Spread 1/2 of the soup mixture into 10- by 6-inch microwave-safe baking dish. Sprinkle with 1/2 of the cheese and 1/2 of the chips. Spread remaining soup mixture over chips and sprinkle with remaining cheese. Cover with waxed paper; microwave on high 4 minutes or until cheese is melted. Let stand, covered, 2 minutes. Sprinkle with remaining chips.