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Cotton Bowl Chicken With Peppers and Corn Chips

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“A make ahead meal, ideal for after the game supper or potluck or hungry teens. I use mild Ortega green chiles but you can use hotter chiles if you wish.I used to make (3) pans of this when kids were home & cook a 13 to 14 lb roast for supper. Oh, my those were the days. Happiness and laughter! Fritos fit the bill for this recipe.”
1hr 30mins

Ingredients Nutrition


  1. In large mixing bowl, combine chicken,soup, sour cream, green pepper, red pepper strips, green chiles.
  2. Spray 9 X 13 pyrex baking dish with Pam.
  3. Preheat over 350*.
  4. Spread a layer of Frito corn chips on the bottom.
  5. Carefully spoon, chicken, chile mixture over the chips.
  6. Sprinkle cheese on top.
  7. Bake 1 hour.
  8. This recipe can be doubled or tripled.
  9. Just use extra 9 X 13 baking pans.

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