"Hunger is the best sauce in the world."--Cervantes

Mexican Chicken Bake Recipe

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This recipe for Mexican Chicken Bake, by , is from Moreland Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Moreland
Added: Friday, August 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 Boneless chicken breasts, cooked and cut into bite-size pieces
1 cup diced red onion
3/4 cup diced green pepper
2 cans cream of mushroom soup
several good dashes of tobasco sauce or few tablespoons of medium to hot salsa
About 2 cups of corn chips or tortilla chips broken but not crushed
1 1/2 cups grated sharp cheddar
1/2 cup milk to thin out the soup but not to thin

Directions:
Directions:
Mix cooked chicken pieces and all the ingredients together except the chips. Put in 9x12 baking pan (sprayed with pam) and bake at 350 for 10 minutes then put the chips on top and bake for 20 more minutes. Serve with tortilla chips.

You can add more veggies and cheese if you want. The measurements are not exact.

Personal Notes:
Personal Notes:
This is a recipe from Aaron's mom Jeannie. We usually eat this while watching the football game.

 

 

 

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