MEXICAN CHICKEN CASSEROLE 
8 chicken breasts
15 oz. can chili no beans
7 oz. green chile
1 bunch of green onions
3 1/2 oz. soft cream cheese
1/2 lb. EACH Monterey Jack and Cheddar cheese
Black olives (optional)

Mix all ingredients except chicken and cheese. Put chicken in pan, add a little grease and water. Bake 350 degrees for 45 minutes. Cut chicken into bite-size pieces. Pour mixture on top. Top with cheese. Freeze or heat.

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“MEXICAN CHICKEN CASSEROLE”

 

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