"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken a la Mexicana Recipe

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This recipe for Chicken a la Mexicana, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gerry Tripp
Added: Sunday, November 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 chicken breasts, cooked and diced
2 cans cream of chicken soup
1 lb. sour cream
1- 10-oz. bag tortilla chips
1 small diced onion
1- 8-oz can diced chilies
1 lb. cheddar cheese, grated

Directions:
Directions:
Combine chicken soup, chilies & sour cream. In large casserole dish, put layer of chips and chicken mixture. Sprinkle with onion & cheese. Repeat. Cover and cook at 350 for 1 hour or until bubbly..

 

 

 

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