Janet Ross' Mexican Chicken(February 26, 1989) - cooking recipe

Ingredients

diced, cooked chicken
1 pt. jar picante sauce
1 can Campbell's \"chickeny\" cream of mushroom soup
8 oz. Monterey Jack
crushed tortilla chips
8 oz. grated Colby cheese

Preparation

Line bottom of pan with crushed tortilla chips.
Top with diced, cooked chicken.
Mix picante sauce with cream of mushroom soup.
Pour over chicken.
Grate Monterey Jack over soup mixture. Add layer of crushed tortilla chips.
Top with Colby cheese.
Bake at 350\u00b0 until heated through.