Mexican Chicken Casserole
|Condensed cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Green chilies||2 Tablespoon, diced|
|Instant minced onion||1⁄4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Firm ripe tomatoes||2 Large|
|Corn chips||6 Ounce (1 Package)|
|Diced cooked chicken/Two cans, 5 ounce each boned chicken, diced||2 Cup (32 tbs), diced|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
In small mixing bowl place soup, chilies, onion and water.
Stir until well blended.
Slice tomatoes in 1/2-in slices.
In 2-qt casserole layer 1/2 of corn chips.
Top with 1 cup chicken, then 1/2 of tomato slices.
Pour 1/2 of soup mixture over chicken; sprinkle with 3/4 of cheese, reserving rest for topping after cooking.
Insert temperature probe so tip is in center of casserole.
Attach cable end at receptacle.
Microwave at High (10).
Set Temp, Set 155°.
When oven signals, sprinkle with reserved cheese and let stand 5 minutes before serving.