"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mexican Chicken Casserole Recipe

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This recipe for Mexican Chicken Casserole, by , is from Family Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer

Category:
Category:

Ingredients:  
Ingredients:  
1 stewed chicken, boned and cut up (save broth)
1 can cream of mushroom soup
1 package taco shells or Fritos, broken up
1 grated onion
1 1/2 cup grated cheese
1 can Rotel tomatoes

Directions:
Directions:
Mix Rotel tomatoes with mushroom soup and 1/2 to 1 cup chicken broth.
Arrange chicken in baking dish.
Layer Fritos, onions and cheese over chicken.
Pour liquid over layers.
Bake 1 hour at 350.

Personal Notes:
Personal Notes:
This recipe is from Mack's mother, Lucille.

 

 

 

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