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Source: Houston Junior League Cookbook

Mexican Chicken Casserole
Try this spicy kick to chicken.
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Serves: 6-8
Prep Time: 20 minutes
Cook Time: 45 minutes
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1 about 4 pounds chicken hen, or whole chicken breasts
2 teaspoons salt
1 teaspoon pepper
1 bay leaf
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 can (10 1/2 ounces) tomatoes and green chiles, Rotel
1/2 cup chicken stock
Additional salt and pepper
12 tortillas, torn in small pieces
2 onions, finely chopped
3 cups sharp cheese, grated (about 3/4 pounds)




Cook chicken in water to which has been added 3 teaspoons salt, 1 teaspoon pepper and bay leaf. Remove cooked chicken; reserve 1/2 cup of the chicken stock. Cut chicken into large, bite-sized pieces; set aside. Combine soups, tomatoes, chicken stock, salt and pepper to taste. Mix well. In a 3-quart casserole, make 3 layers in the following order: torn tortillas, chicken, tomato mixture, chopped onions and grated cheese. Use all ingredients in the 3 layers, being sure that cheese is on top. Bake at 350 degrees for about 45 minutes.




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