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CHICKEN CHILI RELLDENO CASSEROLE Recipe

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This recipe for CHICKEN CHILI RELLDENO CASSEROLE, by , is from The Crandall 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:  
Lincoln Crandall

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2lbs cooked, cut up chicken. (place chicken in crockpot with a cup of verde sauce cooked on high for 4 hrs and shredded)
6-8 Pasilla chiliís, roasted, skinned and seeded. ( you can use 2 cans of whole green chiliís if you like)
1 lb of shredded cheddar cheese
1/4 lb shredded Monterey jack cheese
1/4lb of pepper jack cheese
1 can evaporated milk
4 eggs
2 TBSp flour
2 tsp of salt

Directions:
Directions:
In a 9◊13 casserole dish. Place a layer of green chiliís. Add chicken on top of chiliís.Top with shredded cheese (about half of your mixed cheese) Add a layer of chiliís on top of cheese. In a bowl beat eggs, evaporated milk, salt and flour. Pour on top chili layers. Top with the rest of cheese. Bake at 350 for 45-60 minutes or until done. Let rest 5 minutes before cutting!!

 

 

 

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