Chicken breasts baked in a Mexican cheese sauce with crushed nacho cheese chips.
-By Julie (Peterson) Strommen
1 whole chicken or 4 – 5 chicken breasts, cooked
1 lb mild Mexican Velveeta cheese
1 bag nacho cheese chips
1 can cream of celery
1 can cream of chicken
1 small onion, chopped
1/3 to 2/3 cup chicken broth
- Heat cheese and soups until melted.
- Add broth, onions and cooked chopped chicken.
- Line 11×13 pan with crushed chips and pour mixture over chips. Top with more chips.
- Bake at 350 degrees for 30 minutes.