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LOCATION: Recipes >> Casserole Recipes >> Mex Chicken 01

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Mexican Chicken Casserole

4 lb chicken; cooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes
1/2 cup chicken stock
2 teaspoon salt
1 teaspoon black pepper
1 pkg corn chips
2 onions; finely chopped
3 cup sharp cheese; grated

Cut chicken in bite size pieces. Combine soups, tomatoes, chicken
stock, salt and pepper. In a 3 qt casserole, layer corn chips,
chicken, tomato mixture, onions and cheese in the order given. Bake
at 350F for 45 mins. May be frozen. Makes 8 servings.

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11 of 13 people found the following review helpful:
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YUMMY!!, January 11, 2006 - 10:35 AM
Reviewer: Anonymous from Kansas
This recipe was a huge hit at the hospital I work for. Employees enjoyed it..

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