Mexican Chicken Casserole

By Terry M

Ingredients

• 4 chicken breasts
• 1 lb Velveeta, diced
• 1 cup rotell
• 1/2 package of tortia chips, crushed
• 1 cup shredded cheddar
• 2 cup chicken broth

Preparation

Step 1

Boil chicken, cool and dice. Save 2 cups broth. In a 9 x 13 dish, put crushed chips and top with chicken. In a medium sauce pan on low, place Velveeta, rotell and broth. Cook until melted, stir often. Pour Velveeta mixture over chicken and top with shredded cheddar. Bake 325 for 20-25 minutes.