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Country Kitchen
January 1, 2012 Previous Recipe | Next Recipe
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E-Z ICE CREAM
SIMPLE CHOCOLATE CHESS PIE
MARSH BUTTER ROLL
BLACK-EYED PEA SALAD
PINEAPPLE CASSEROLE
COUNTRY QUICHE
SAUSAGE SPINWHEELS
QUICK SOUR CREAM BISCUITS
CHICKEN ENCHILADA DIP
TURKEY SALAD
HOT POTATO BAKE
MACARONI CASSEROLE
“MOMA’S” CHICKEN SALAD
TY’S PECAN PIE
TEXAS SALSA
CHICKEN ENCHILADA DIP

1 (13-ounce) can premium chunk white chicken, drained
1 cup mayonnaise
1 (8-ounce) cream cheese, softened
1 (4.5 ounce) can chopped green chilies
1 1/2 cups shredded cheddar cheese
Preheat oven to 350 F.

Gently shred chicken with fingertips. Add all other ingredients; mix well and pour mixture into greased baking dish. Bake uncovered 30-35 minutes or until edges are golden brown and mixture is bubbly. Serve with tortilla scoops or FRITO scoops. Great for cold winter get-togethers.





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