Mexican Chicken Casserole

Ingredients:

• 3 - 4 lb. chicken
• 1 bay leaf
• 1 - 14oz. bag tortilla chips
• 1 large onion, chopped
• 1 large bell pepper, diced
• 3 Tblsp. butter
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 1/2 cups salsa
• 2 cups grated cheddar cheese

1. Place the chicken in a large pot and cover with water. Add a bay leaf, bring to a boil, then reduce heat. Cook until chicken is done, about 45 minutes.
2. Save chicken broth. Bone and skin chicken, cutting chicken into bite-sized pieces.
3. Grease a 9" x 13" pan. Place a layer of chips in the bottom of the pan.
4. Place 1/3 of the chicken pieces on top of the chips.
5. Sauté the onion and bell pepper in the butter until the onion is just transparent. Spread about 1/3 over the chicken.
6. Combine soups, salsa, and 1 cup of chicken broth. Pour 1/3 over the casserole. Top with cheese.
7. Repeat layers: chips, chicken, onion mixture, soup mixture, and cheese two more times.
8. Top with generous amount of cheese.
9. Bake at 350 degrees for 45 minutes or until bubbling.

If you do not see the table at the left, please click here.