Texas Chicken

Day number 2's done! Today I painted in the kitchen. I had to balance on top of an oven to clean on top the stove vent and paint it. I think they may be giving the new girl the jobs they don't want to do... what do you think? The job really isn't bad. I like all the people. I just don't like leaving my kids or getting up so early. I guess that's the same things all working moms hate. All I know is I'm excited for the weekend :) I came home and quickly fixed this casserole. My mom made this when I was still at home. She was actually a high school cook and they made this dish at school and the kids always loved it (this was back when the cooks actually made homemade meals... not the junk they try to feed them now!). If you don't want to use tortilla chips you can also use tortilla shells cut into strips. I prefer it with the chips myself. I never use a recipe for this one, so bear with my instructions. I hope you enjoy this as much as we do :)

tortilla chips
1 can cream of mushroom soup
1 can rotel tomatoes (I use 1 cup of salsa sometimes)
1/2 - 1 pound cooked and shredded chicken breast
shredded cheese

Spray a casserole dish with cooking spray. Crush tortilla chips to form a thin layer in the bottom. In separate bowl mix soup, tomatoes and chicken. Pour chicken mixture onto crushed chips. Add another thin layer of crush chips on top. Top with a generous helping of shredded cheese. Bake at 350 for 25 minutes, or until cheese is melted and bubbly.