"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mexican Chicken Casserole Recipe

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This recipe for Mexican Chicken Casserole, by , is from Something I Threw Together - Favorite Recipes From Leola Hinton's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Hinton
Added: Sunday, September 30, 2007

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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