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Country Kitchen
January 1, 2013 Previous Recipe | Next Recipe
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MISSISSIPPI MUD CAKE
CURRY CHICKEN
ROULADEN
KING RANCH CHICKEN
ORANGE MARMALADE LAYER CAKE
MARSHMALLOW CHEESE TOAST
GLORIFIED POTATOES
EGGS GOLDENROD
GERMAN PANCAKES
KING RANCH CHICKEN

2 small (8 or 10 count) packages corn tortillas
2 small fryers or 1 hen, boiled and cut into bite-sized pieces, broth reserved
1 large onion, chopped
1 large bell pepper, chopped (optional)
½ to 2/3 pound cheddar cheese, grated
1 ½ teaspoons chili powder
Garlic salt to taste
1 (10 ¾-ounce) can cream of mushroom soup
1 (10 ¾-ounce) can cream of chicken soup
1 (10-ounce) can Rotel tomatoes and green chilies

Preheat oven to 325 F. Bring reserved chicken broth to a boil in a stock pot. Dip tortillas in boiling broth until they begin to wilt; do not overcook or tortillas will fall apart. Layer a 9-x13-inch baking dish coated with nonstick spray with the softened tortillas, then layer in remaining ingredients in the order listed. Bake for 30 minutes. Serves 10.





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