"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Chicken 'n' Chips, by Shanna Lasley, is from The Lasley's Favorite Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can condensed cream of chicken soup, undiluted 1 cup sour cream 2 tbsp. taco sauce 3 cups cubed cooked chicken 12 slices process American cheese 4 cups broken tortilla chips
In a large bowl, combine the soup, sour cream, taco sauce. In an ungreased shallow 2 qt. baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat layers. Bake, uncovered, at 350º for 25-30 minutes or until bubbly.
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