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  1. #6
    metalmouth
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    Re: Mex-Chicken Casserole

    Great recipe! I can't wait to give it a try.

    MM

  2. #5
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    Re: Mex-Chicken Casserole

    That also sounds good also :o
    Tight lines and good eating










  3. #4
    Senior Member SuperDave's Avatar
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    Re: Mex-Chicken Casserole

    How about making a side of black bean and corn salsa to top it with?


    2003 Jetcraft SK215
    150 HP Yamaha, 8 HP Yamaha T8 & 80 Lbs Minn Kota Riptide, 2006 Dodge Dually

  4. #3
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    Re: Mex-Chicken Casserole

    Super Dave thank you for the compliment. I am glad you enjoyed the casserole. I am always tinkering with recipes and I am thinking of adding another ingredient, a layer of refried beans or black beans. I may not make this again for a couple of weeks. Maybe you or someone else will try it and gives us a report. *:D
    Tight lines and good eating

  5. #2
    Senior Member SuperDave's Avatar
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    Re: Mex-Chicken Casserole

    I make this recipe with flour tortillas and eat half the casserole the first night and the other half for my lunch the next day. I love it.


    2003 Jetcraft SK215
    150 HP Yamaha, 8 HP Yamaha T8 & 80 Lbs Minn Kota Riptide, 2006 Dodge Dually

  6. #1
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    Mex-Chicken Casserole

    MEXI-CHICKEN CASSEROLE


    12 - Corn Tortillas
    1 small Onion, diced
    1 Tbsp. crushed garlic
    1 Cup diced green chilies
    1 Cup chicken broth
    1 tsp. ground cumin
    1 tsp. Chile seasoning
    Pepper to taste
    1 Cup of corn
    2 cups cooked chicken, boned and skinned
    1 Can cream of mushroom soup
    1 Can cream of chicken soup
    - Cup of picante sauce - mild or hot your choice
    8oz. shredded Cheddar cheese
    8oz. shredded Mozzarella cheese


    In a large pan combine chicken broth, onions, green chilies, and garlic. Simmer until onions are tender. Stir in the cream soups and cook until hot. Add remaining seasonings. Complete sauce by adding the cooked chicken.

    In a 9 x 13 inch pan, layer corn tortillas, sauce and cheeses. Repeat process and second time. Refrigerate casserole for several hours to allow flavors to blend before baking. (It also freezes well) Bake at 350 degrees for 35-45 minutes until cheese melts.

    Spoon a guacamole mix on top when serving

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