Ryan's Mexican Chicken

This is one of the first dishes I learned to make.

It has become my son's favorite

So much so that he learned to make it while he was away at college

Being the awesome guy that he is

He offered to make it last night

(notice he only put jalapenos on his side thinking it was too hot for me)

Mexican Chicken

Ingredients

4 cups cooked chicken (shredded)

1 can chunky rotel tomatoes

1 cup chicken broth

8 oz sour cream

1 can cream of chicken soup

3 cups cheddar cheese (grated)

yellow corn tostada chips

Optional: sliced jalapenos or salsa



Directions



Preheat oven to 350 degrees.



Place chips on the bottom of 13X9 pan (enough to cover)



Mix chicken, tomatoes, sour cream, broth & soup together



Mix in a cup of cheese



Pour over the chips



Top with remaining cheese



You can also add jalapenos or salsa on top





Cook for about 25 minutes



Let set for 10 minutes before serving