I saw the Chicken Casserole recipe posted by Amanda – and realized I had not posted this one.  This is a good one…I skinny it down (using breast meat, reduced fat soups and low-fat cheese) and it tastes wonderful!

Mexican Chicken Casserole

2 cups cooked & shredded chicken

1 can cream of chicken soup

1 can cream of mushroom soup

1 can Rotel tomatoes with chilies – sort of drained, but not all the way

1 medium onion, chopped

fresh  jalapeño peppers, minced – optional, you control the “fire”

1 cup (4 oz.) of your favorite cheese – sharp cheddar or Mexi-Blend

tortilla chips (I use white corn Tostitos – and see below for amount)

I shred the chicken – if you are in a hurry, you can chop it.  Mix everything together – and when you get to the tortilla chips, grab a handful and crush them up in a bag with a rolling pin – you'll need around a cup of crushed chips.  I don't drain all the liquid from the Rotel – because we prefer this runny – not too runny – but not firm and dry.

Pour into a lightly greased or sprayed casserole dish – a 9 x 13 works – or the next size smaller with deep sides will work too.

Bake at 350 degrees for around 40-45 minutes – you want it bubbly, but not really browned.

Serve this over rice with a salad – and you have a meal!  This one also heats up great for lunches.

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