Mexican Chicken

 1 large bag of Tostitos crushed ( Party size)

3 or 4 large chicken breast

2 can of cream of mushroom soup

1 can of cream of chicken soup

1 can of Rotell tomatoes and green chillis (Find on the canned tomato aisle)

 I large onion diced ( I like to use green onions when I have them on hand.)

3 or 4 cups of shredded mozzarella cheese ( I use the Mexican blend)

2 packs of taco seasoning or 3 tablespoons

Sour Cream optional

Boil chicken until done. Drain all but two cups of water from the chicken. Shred the chicken. Mix the taco seasoning into the chicken water. Pour this onto your shredded chicken mixing well. drain off any extra liquid and set aside.

In a bowl, mix together soups, Rotell, 3 heaping tablespoons of sour cream, and 1/2 cup of the seasoned water from the chicken.

put the shredded chicken in the bottom of a 9 x 13 pan. Sprinkle the onion on top. Put the crushed chips on top. Pour the soup mixture over the chips. Top with shredded cheese. Bake at 350 until the cheese is lightly browned and bubbly.

I serve mine with sour cream on the top or on the side.