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Chicken Continental Recipe

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This recipe for Chicken Continental, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Mayben
Added: Monday, April 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3-4 boneless, skinless chicken breasts
2 1/1 T. butter
1 bunch green onions (or half a cup chopped onion)
1 4 oz. can chopped green chilies
1 can sliced water chestnuts (you can cut them up into smaller pieces)
1 can cream of chicken soup
1/2 soup can full of milk
1 1/2 cups shredded Monteray jack cheese.
Tortilla chips

Directions:
Directions:
Boil chicken for 30 minutes. In large saucepan melt butter, saute green onions and chopped green chilies. Add water chestnuts, add cream of chicken soup, milk. Cover over low heat 5 minutes. When chicken is cooked, cool and cut into bite sized pieces. Cover the bottom of a 2 qt. casserole dish with a good layer of crushed tortilla chips. Add 1/2 chicken pieces, pour 1/2 soup mixture over chicken, top with 1/2 shredded cheese, repeat layers. Bake 12 minutes in 400 degree oven covered then uncovered for another 12 minute's

 

 

 

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