Page 159 - Harrington Family Recipes

Chili Chicken

Recipe By :Prodigy (Aubrey Biscoe III)
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes - Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast
12 corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chili -- no beans
1 can green chili salsa -- 15 oz.
1 can black olives -- sliced
1 onion -- chopped
1/2 c chicken broth
1/2 lb Monterey jack cheese -- shredded
1/2 lb cheddar cheese -- shredded

Boil chicken breasts. When done, bone them and cut into bite size
pieces. Lay chicken in baking pan or casserole. Cut tortillas into
strips and place on top of chicken. In a bowl mix remaining ingredients
except for cheeses. Pour this mixture over chicken and tortillas. Top
all with cheeses.

Bake at 350 degrees covered for 15 minutes, then uncovered for about 30
minutes or till bubbly.

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Per Serving (excluding unknown items): 628 Calories; 36g Fat (52.2%
calories from fat); 49g Protein; 25g Carbohydrate; 4g Dietary Fiber; 155mg
Cholesterol; 951mg Sodium. Exchanges: 1 1/2 Grain(Starch); 6 1/2 Lean
Meat; 0 Vegetable; 0 Fruit; 3 Fat.

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