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    You are in: Home / Recipes / Viva La Chicken Casserole Recipe
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    Viva La Chicken Casserole

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    True Texas's Note:

    From a older FFA/HERO cookbook.

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    Units: US | Metric


    1. 1
      Melt cheese in large saucepan over low heat.
    2. 2
      Add soups, mushrooms, picante sauce and chicken, mixing well.
    3. 3
      Lien baking dish with chips.
    4. 4
      Spoon cheese mixture over chips.
    5. 5
      Top with additional chips.
    6. 6
      Bake at 350 degrees for 20 to 25 minutes or until bubbly.
    7. 7
    8. 8
      To freeze: Assemble as directed through step 2. Allow to cool and place in freezer bags. Seal, pushing out as much air as possible. Label and freeze.
    9. 9
      To serve: Allow to thaw in fridge. Finish assembly and bake as directed.

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    Ratings & Reviews:

    • on March 27, 2008


      We loved this. I made this for freezer tag 2008. I could not find cream of onion soup anywhere so I used cream of mushroom soup instead. I followed the rest of the recipe as written. I did step one and two. At this point I let it cool. Of course we had to taste test it LOL. We loved it. We ate it spread on crackers and it was very tasty. I then froze in two packets because it makes a lot. I pulled the one packet in the morning and let it thaw. I wasn't sure if hubby would eat it as a casserole so I heated the mixture up in the microwave and served it with the totilla chips on the side. Everyone loved it that way too. I will be making this again.

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    Nutritional Facts for Viva La Chicken Casserole

    Serving Size: 1 (476 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 739.3
    Calories from Fat 410
    Total Fat 45.6 g
    Saturated Fat 22.0 g
    Cholesterol 197.2 mg
    Sodium 3104.8 mg
    Total Carbohydrate 27.9 g
    Dietary Fiber 1.3 g
    Sugars 14.0 g
    Protein 53.4 g

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