"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chicken Chili Casserole Recipe

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This recipe for Chicken Chili Casserole, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
June Schlotthauer
Added: Thursday, July 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. chicken breast
1 pkg. Frito corn chips, gently crushed
2 cans cream of mushroom soup
1 med. onion, chopped
1 small bell pepper, chopped
1 can Ortega chilis
1 pt. sour cream
2 c. jack cheese, grated
1/4 c. pimiento, diced
salt

Directions:
Directions:
Bake or broil chicken; let cool. Cut into bite size pieces. Saute onions and pepper. Grease a 8x12x2 inch dish and put about 1/2 of the corn chips in the bottom. Dice the chilis and take out all seeds. You may only use 1/2 of the can. Mix chilis and all other ingredients together in a large bowl and pour over chips. Top with remaining chips. Bake at 325 for 40 minutes.

Personal Notes:
Personal Notes:
Nanny wrote: "Serve with fresh green salad and hot rolls."

 

 

 

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