Chile Chicken
10 ingredients
6 steps
Ingredients
- 4 to 6 chicken breasts, cooked, boned and cut into approximately 2-inch chunks
- 10 to 12 corn tortillas, cut into 2-inch strips
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can Dennison's chili, no beans
- 1 soup can milk
- 1/2 small onion, grated or finely minced
- 2 to 3 Tbsp. salsa
- 1/2 lb. shredded sharp Cheddar cheese
- 1 small can sliced ripe olives
Directions
-
1Butter 9 x 13-inch casserole.
-
2Mix all ingredients except cheese into a large pot and warm slightly.
-
3Pour mixture into casserole dish, cover with foil and refrigerate overnight.
-
4Bake at 350° 1 to 1 1/2 hours.
-
5After 1 hour, add cheese and remove foil if it seems too soupy.
-
6Let rest 5 to 10 minutes before serving. Serves 10 to 12.
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