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MEXICAN CHICKEN | |
6 chicken breasts, chopped 1 can Ro-Tel tomatoes 1 onion, diced 1 (10 oz.) pkg. Cheddar cheese, grated 1 can cream mushroom soup 1 can cream of chicken soup 1 large bag nacho Doritos Boil onion and chicken until done. Save broth. Debone chicken and mix with soups and Ro-Tel tomatoes. Crush Doritos and add all ingredients together. Then mix 2 cups of chicken broth and mix well. Pour in 9 x 13-inch casserole dish and sprinkle grated cheese on top. Bake at 325°F for 40 minutes. |
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