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Mexican Chicken Casserole Recipe

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

Contributor:  
Contributor:  
Azalea Blackburn
Added: Thursday, October 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts, boiled and shredded (or canned chicken if desired, drained)
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can evaporated milk
1 can rotel tomatoes (do not drain)
1 bag of corn tortilla chips (bite size rounds)
1 tsp cumin and 1 tsp. oregano (if desired)

Directions:
Directions:
Spray casserole dish with Pam
Mix all ingredients except chips and cheese
Place a layer of chips in dish
Sprinkle cheese on top of chips
Spoon chicken/soup mixture on top of cheese
Place another layer of chips
Alternate layers until all chicken soup mixture is used
Top with cheese and bake 45 minutes to 1 hour at 350.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This was a favorite at pot luck lunches.

 

 

 

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