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OLE CASSEROLE | |
I. 6-7 chicken breast halves 1 pkg. corn tortillas (12) Onion Celery Poach chicken with onion and celery 15 minutes. Drain, cool, skin and bone. Tear or cut tortillas with chicken into bite sized pieces. 1-3 sm. cans Ortega chili peppers (I use one Remove seeds and chop. 1 lb. sharp cheddar cheese Grate; save 1/4 cup for top. IV. 3 cans cream of chicken soup 2 tbsp. green taco sauce or similar 2/3 soup can of milk (part sour cream optional) 1 tbsp. chili powder (1 tsp. enough for us) Mix. Layer above (I, II, etc.) four times in buttered 3 to 4 quart casserole. Add cheese topping. Refrigerate 2 to 3 days. (Freezes well.) Bake at 350 degrees for 1 1/2 hours (until hot). Enjoy. |
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