The Trimmier Life

Wow – what a mouthful, in more ways than one!!  Here it is my friends…one of the easiest dinners you’ll ever make.  I’ve gotten in a good habit of using a lot of fresh foods in my dinners and although this recipe doesn’t have much freshness, it’s still delicious and one of my faves!!  I’m pretty sure my mom made this recipe up – she’s really good at making up new dishes (I so wish I had that talent!!).

• 2 medium/large chicken breasts, cooked, shredded or cubed
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 ½ cups sour cream
• ½ cup finely chopped onion
• Finely chopped jalapenos (to taste)
• Shredded cheese (at least 1 cup, I use more)
• Tostitos Chips (large round corn chips)

Mix both soups, sour cream, onion, chicken and jalapenos in a large bowl.  Coat 9X13 glass pan with cooking spray.  Layer chips (cover entire bottom of pan), cover with soup mixture, cover liberally with cheese.  Repeat layering chips, soups, cheese once more.  Bake at 350 degrees for about 45 minutes.  **If you use the low sodium soups you may want to add a dash of salt to your soup mixture.

Here’s the yumminess in living color (not as pretty as the peppers, but still lovely if I do say so myself!).

I had to take a serving out to show you the actual sour cream since it's being covered by all the cheese on top!