"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 Casserole Recipe

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

Judy Stephens Carender
Added: Wednesday, October 5, 2005


1 boiled and de-boned chicken, or 4 chicken breasts, cut into bite sized pieces
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes and green chilies
1 can chopped green chilies
1 c. chicken broth, Set aside
1 medium onion
1 stick butter
1 to 2 c. grated cheddar cheese

Combine cream of mushroom soup, cream of chicken soup, Rotel tomatoes, chopped green chilies, and chicken broth. Set aside
Sautee' onion in butter until tender. In baking dish, Layer Doritos slightly crushed, onions, soup mixture and chicken. Top with 1 to 2 c. grated cheddar cheese. Bake at 350 F about 1/2 hour.




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