4-6 chicken breasts boiled and shredded chicken
1 can cream of chicken soup
1 can cream of mushroom
1 8oz sour cream
3/4 cups chicken broth
2-3 chopped mild chilies (you may substitute with a can of Original Rotel)
1 pkg of restaurant style tortilla chips
1 2cup bag of shredded sharp cheddar cheese
On the stove in a large pan heat up the sour cream, cans of soup, chiles, and chicken broth. Bring to a simmer and remove from stove. In your Bean Pot, place a layer of tortilla chips on the bottom. Add a layer of shredded chicken, then soup, then tortilla chips, and repeat. Top the mixture with the cheddar cheese. Let that cook on 375 for 1 hour. Serve over rice.
1 can cream of chicken soup
1 can cream of mushroom
1 8oz sour cream
3/4 cups chicken broth
2-3 chopped mild chilies (you may substitute with a can of Original Rotel)
1 pkg of restaurant style tortilla chips
1 2cup bag of shredded sharp cheddar cheese
On the stove in a large pan heat up the sour cream, cans of soup, chiles, and chicken broth. Bring to a simmer and remove from stove. In your Bean Pot, place a layer of tortilla chips on the bottom. Add a layer of shredded chicken, then soup, then tortilla chips, and repeat. Top the mixture with the cheddar cheese. Let that cook on 375 for 1 hour. Serve over rice.
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