"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Chicken Recipe

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

Contributor:  
Contributor:  
Sheryl Hanson, wife of Bill Hanson
Added: Tuesday, January 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 chopped onion
1/2 lb. grated cheese
1 tsp. chili powder
1 can Rotel diced tomatoes and green chilies
1 tsp. garlic salt
1 chicken
2 cans Cream of Chicken Soup
Corn Tortillas

Directions:
Directions:
Boil Chicken until done, debone, dice. Mix all ingredients except tortillas. Line 9 x 13 pan with corn tortillas (if you tear them into pieces, it's easier to serve) Pour a small amount of chicken broth on the tortillas. Pour mixed ingredients on top. Bake at 350 for 35 minutes.

 

 

 

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