This recipe for Mexican Chili, by Nancy Alvord, is from Family Recipes To Remember,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 Chicken Breasts cooked and cubed, 1 can Chili no Beans, 3 oz. Cream Cheese, 1 small can sliced Olives, 1 small can chopped Green Chillies, 1 bottle Green Taco Sauce, 1 bunch chopped Green Onions, 2 cups Cheddar Cheese, 1 cup Monterey Jack Cheese
Put everything in baking dish except the cheeses. Spread cheeses over top. Bake at 350º for 30 minutes.
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