Rotell Chicken Casserole

Ingredients

1 cup Wheaties (lightly crushed)
2 or 3 Boneless Chicken Breasts (boiled)
2 cans Cream of Chicken Soup
1 small can Mushrooms (stems and pieces, drained)
1 can Rotell Diced Tomatoes with Green Chilies (drained)
1/2 cup Onions (chopped)
1 cup Cheddar Cheese (shredded)
2 tablespoons of sliced pimientos may be added for color

Directions

In a sauce pan mix Cream of Chicken Soup, Mushrooms, Rotell Tomatoes, onions and 1/2 cup Cheddar Cheese. Cut or tear chicken into small pieces, and add to sauce. Heat over low heat until cheese is melted. Using a 2 quart casserole dish, spread 1/2 cup of Wheaties over bottom. Pour chicken mixture over Wheaties and spread evenly. Cover dish and bake in a 350 degree preheated oven for approximately 30 minutes. Remove from oven and spread remaining cheese over top of chicken mixture. Spread remaining Wheaties over top of cheese, replace cover over dish and bake additional 15 minutes. Remove from oven and take cover off dish. Allow to set for 5 minutes before serving.


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