Recipe: Mexican Chicken Casserole

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Categories: Fixed

Yield: 8 Servings

1 1/2 lb Chicken breast halves;

           -- boned, skinned
      1 lg Onion; chopped
      1 cn Mild chiles; diced
    1/2 ts Garlic powder
      1 lg Can whole tomatoes; drained
           -- and diced
      1 cn Cream of chicken soup
      1 c  Cheddar cheese; shredded

Cut the chicken into cubes. Mix up everything else, adding 1/2 cup of the tomato liquid. Pour into a 3 quart casserole dish, and top with more grated cheese if you want.

Bake at 350 for 50-60 minutes.

Busted by Christopher E. Eaves <cea260@airmail.net>

Serving Ideas : Over rice with green salad

Recipe by: Nancy Shour

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 16, 1998

God grades on the cross, not the curve.

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