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Mexican Chicken Casserole Recipe
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4 lb Chicken -- cooked 1 cn Cream of mushroom soup 1 cn Cream of chicken soup 1 cn Rotel tomatoes 1/2 c Chicken stock 2 ts Salt 1 t Black pepper 1 pk Corn chips 2 Onions -- finely chopped 3 c 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 350~F for 45 mins. May be frozen. Makes 8 servings.
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