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Country Kitchen
May 1, 2008 Previous Recipe | Next Recipe
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MEXICAN CHICKEN
POPPY SEED CHICKEN
CORN CASSEROLE
LAYERED LETTUCE SALAD
CHEESE GARLIC BISCUITS
HASH BROWN CASSEROLE
CAMP STEW
SPAGHETTI SALAD
CROCK-POT CHILI
MEXICAN CHICKEN

1 (10-ounce) can cream of mushroom soup
1 (10-ounce) can cream of chicken soup
1 (10-ounce) can diced tomatoes and green chiles
1 (16-ounce) can chicken broth
1/2 cup chopped onion or equivalent onion flakes
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon oregano
3 (10-ounce) cans chicken
16 ounces mild cheddar cheese, grated
Tortilla chips

Preheat oven to 350 degrees.

Mix soups, tomatoes, broth, onion, and spices together in a medium to large pot. Bring to a boil, then reduce heat and let simmer for 10 minutes. Remove from heat and add chicken.

In a 9- by 13-inch baking dish, layer chips, then chicken mixture, then cheese. Repeat layers, ending with cheese. Bake for 35 minutes.





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