"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mexican Chicken Recipe

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This recipe for Mexican Chicken, by , is from 50 YEARS OF FRIENDSHIP, FOOD, & FUN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jack & Marian Cress
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 or 3 chicken breasts
1 bag tortilla chips
1 can evaporated milk
1 can cream of mushroom or chicken soup
green chilies to taste, chopped

Directions:
Directions:
Boil chicken; skin and bone it. Cut in large pieces. Line a casserole with chips. Mix soup, milk, and chilies together. Heat and pour into casserole. Sprinkle grated cheddar cheese and crushed chips on top. Heat until bubbly.

Personal Notes:
Personal Notes:
Memories from Donnie Markland, told to us several years ago. (We miss Donnie so much.)

After graduation, several of us enrolled at Clinch Valley College and the big concern became “How do we get there?” Jackie Cress had a car (Studebaker) and we rode up the mountain every morning to the strains of “BIG JOHN- BIG BAD JOHN” on the radio. Doug Meade, Judy Gillenwater, one other person, Jackie and me. We had a ball. One morning we arrived at the college and went into the lounge to grab a Coke and do some socializing. All of a sudden someone yelled, “There’s a car on fire in the parking lot.” Yep, you guessed it. It was Jackie’s car. Some type of electrical malfunction caused the fire. The crazy part of this story is that I cannot recall how we got to the college the rest of the year.

Do you remember Mr. McConnell's corduroy sports coat?

One of our classmates said that when he dies he wants to come back as Freda and J.B.'s dog.

 

 

 

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