Enchilada Casserole With Chicken Breast
|Canned cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Canned enchilada sauce||15 Ounce (1 Can)|
|Cooked chicken breast||2 Cup (32 tbs), diced|
|Cheddar cheese||1 Cup (16 tbs), grated|
|Tortilla chips||3 1⁄2 Cup (56 tbs), crushed|
Preheat oven to 375 degrees.
Place all the ingredients in a large bowl and mix well.
Pour the mixture into a greased 1.5 quart casserole dish.
Bake for 25 minutes.
Add rice or sour cream and salsa, if desired.