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Features for "Mexican Chicken Casserole"
Served as main course. Non-vegetarian dish.
Ingredients for "Mexican Chicken Casserole" (Click here for measurement conversion) 4 lb Chicken, cooked
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Rotel Tomatoes
1/2 cup Chicken stock
2 teaspoon Salt
1 teaspoon Black Pepper
1 pk Corn Chips
2 Onions, finely chopped
3 cup Sharp Cheese, grated
Method for "Mexican Chicken Casserole"
Cut chicken in bite size pieces. Combine soups, tomatoes, chicken stock, salt and pepper. In a 3 qt casserole, layer corn chips, chicken, tomato mixture, onions and cheese in the order given. Bake at 350~F for 45 minutes. May be frozen.
Comments
Serves: 6
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