"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mexican Chicken Casserole Recipe

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

Contributor:  
Contributor:  
Heather Lipe
Added: Sunday, October 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts
1 bag bite-size Tostitos tortilla chips
1 can cream of mushroom soup
1 can cream of celery soup
1 can Rotel
8 oz. shredded cheddar cheese

Directions:
Directions:
Boil chicken and cut into bite size pieces. In a large bowl, mix soups and rotel.
In a casserole dish, make several layers of soup, chicken, and chips. Cover with cheese and bake at 375 until cheese is brown.
Garnish with sour cream and jalapenos if desired.

 

 

 

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