Ingredients

The following ingredients have 7 Servings
  • 1 pkg 20-oz refrigerated hash browns ((I used Simply Potatoes brand found in the diary aisle))
  • 2 Tablespoons taco seasoning
  • 1 can 10.5-oz condensed cream of chicken soup
  • 1 can 10.5-oz condensed cream of mushroom soup
  • 1 can 10-oz Rotel Original Diced Tomatoes & Green Chilies, undrained
  • 1 rotisserie chicken, shredded
  • 10-13 oz tortilla chips, lightly crumbled (()
  • 2 1/2 cups cheddar cheese, grated

Instruction

  • Preheat oven to 350 degrees. Prepare an 8×11-inch baking dish by spraying with a non-stick cooking spray.
  • Place hash browns in a large bowl and flavor with taco seasoning. Add soups, undrained Rotel tomatoes, and shredded chicken. Stir well.
  • Lightly crush 1/2 of the tortilla chips into the bottom of the baking dish, spreading evenly. Pour 1/2 of the potato-chicken mixture on top of the chips and top with 1/2 of the cheese.
  • Repeat the potato-chicken layer then add the remaining tortilla chips. Sprinkle with the remaining cheese.
  • Bake uncovered for 40-50 minutes or until top is brown and the ingredients are bubbling.
  • Serve hot.