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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mexican Chicken Casserole Recipe

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This recipe for Mexican Chicken Casserole is from Something I Threw Together - Favorite Recipes From Leola Hinton's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 chicken
1 onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 10oz can rotel tomatoes
1 8 1/2 oz Dorritos chips
1/2 pound Velveeta cheese
Directions:
Directions:
Boil chicken and debone. Put in bottom of baking dish. Cut up onion and put on top of chicken. Slice cheese on top of this and crush 1/2 bag of Dorritos on top of cheese. Then mix soups and rotels (cut up). Pour on top of casserole. Bake about 30 minutes at 350 degrees. Put rest of Dorritos on top and bake 5 more minutes. Serve hot or cold.
Personal Notes:
Personal Notes:
This is absolutely a family favorite. I swear we gain 20 pounds each when we visit the Arkansans.

 

 

 

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