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Mexican Chicken Casserole Recipe

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This recipe for Mexican Chicken Casserole, by , is from The First Steps Wee College Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily and Ethan Brinston
Added: Wednesday, October 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 skinless chicken breast cut into cubes and cooked
1 large bag of corn Tortillas (chips)
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 can of diced tomatoes
3 tbsp. of salsa
8oz. cheddar or Monterey Jack cheese, grated


Directions:
Directions:
Break half a package of tortilla chips and place in bottom of 9 X 13 pan. Cook chicken in frying pan and place over chips. Mix soups, can of tomatoes, salsa and bring to a boil while stirring. Pour soup mixture over chicken and chips. Sprinkle grated cheese over the top and bake at 350 degrees for 30 min. Bake until cheese is melted and bubbly. Serves 6-8.

Can be made a head of time and refrigerated; taste excellent left over.

 

 

 

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