Mexican Chicken Casserole

The Record’s “Recipe of the Week”:
Mexican Chicken Casserole by Pearl Annette Wilson

4 chicken tenders
10.5 oz. can cream of chicken soup
10.5 oz. can cream of mushroom soup
1 can diced tomatoes with green chilies
Half of a 13 oz. bag of restaurant-style tortilla chips
Velveeta cheese (as much as desired)

Boil the chicken tenders in water until cooked through. Set aside.

In a saucepan, warm up the soups and tomatoes.

In a large, covered casserole dish, spread the tortilla chips. Dice the chicken tenders and mix with the chips. Pour the soup mixture on top. Push down any chips that are exposed.

Top with sliced Velveeta. Cover the casserole and bake at 350° for about 30 minutes or until bubbling and cheese is thoroughly melted.