"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 Recipe

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This recipe for MEXICAN CHICKEN, by , is from The Minor Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Glenda Kirsch
Added: Monday, May 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 chicken, cooked (may use chicken breasts, 4-5)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can RoTel tomatoes
Broth from chicken
1 cup cheddar cheese, grated (or more)
Nacho cheese Doritos

Directions:
Directions:
Cook chicken and reserve about 1 cup broth. Cut up chicken in bit-sized pieces. Add both soups, RoTel, broth, and cheese. Layer this with chips in a 9x13 pan. Bake at 350 for about 30 minutes or
until bubbly. (You may put more cheese on the top if you like a lot of cheese.)

 

 

 

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