"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Mexican Chicken Casserole, by Marian Lewis, is from The Greene Family CookBook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 chicken breast cooked and cut into small pieces 1 pkg crushed doritos (Taco flavor) 1 can Ro-Tel 1 can cream of mushroom soup 1/2 lb Monterey Jack cheese grated 1/2 lb cheddar cheese grated Salt and pepper to taste
Dilute soup w/ 1/2 c chicken broth. Layer crushed Doritos, Chicken, Ro-tel, Soup and Cheese. Repeat layers. Bake at 325 until bubbly. serve with chips on side
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