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Viva La Chicken Recipe

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This recipe for Viva La Chicken, by , is from The Eckhart Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joyce Baker

Category:
Category:

Ingredients:  
Ingredients:  
4 Chicken Breasts (Baked & Shredded)
12-15 Corn Tortillas (Cut into ⅓ strips)
8 oz. Sharp Shredded Cheese (for top only)

Sauce Section:
1- Cream of Celery Soup
1-Cream of Chicken Soup
1 Cup Milk
1-16 oz. Pace Salsa Verde (Medium Heat)
1- 4 oz. Can Diced Green Chilies (Mild)
1 Rounded T. Diced Jalipeños (Hot)
2 lbs. Shredded Mexican Blend Cheese
Onion or onion powder about 1-2 teas.

300º F. Preheated 1-1½ hours, let set for 15 minutes to firm up before serving.

Directions:
Directions:
Cook & shred chicken. Mix all soup ingredients together. Cut tortillas into 3 strip sections. Spray a 9 X 13 casserole dish with Pam. Layer dish starting with 2 Tablespoons of water, layer of tortillas, layer of chicken, layer of soup mixture. Add another layer of tortillas (last of them), chicken (last), and soup mixture (last bit). Cover top of casserole with the sharp shredded cheese (about 8 oz.). Cover with Reynolds Wrap and refrigerate for 24 hours before cooking. Take Reynolds Wrap off and cook uncovered for at least 1 hour but usually an extra half hour really makes it good. Let set for about 15 minutes to set before serving. Really good with rice and beans, don't forget the sour cream and extra salsa!!

Preparation Time:
Preparation Time:
2- 2 1/2 HOURS(?)

 

 

 

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