"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

Viva ala Chicken Recipe

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This recipe for Viva ala Chicken, by , is from Jo Ann's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Walker


4 c. cooked & diced chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can green chili salsa
1 c. milk or chicken broth
1 chopped onion, sauteed in 1/4 cup margarine
Salt and pepper
1 dozen corn tortillas
1 lb. grated sharp cheddar cheese

Mix all ingredients together except the tortillas & shredded cheese.

Spray a 9" x 13" baking dish with cooking spray.

Line the baking dish alternating the torn tortillas, ingredients mixture, and ending with the grated cheese.

Bake at 350 for 1 1/2 to 2 hours. This recipe is best when made 24 hours before baking. It also can be frozen--taken directly from the freezer then baked.




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