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Golden Mexican Chicken Casserole

Not too spicy, just right. From the newspaper 1980's....

Ready In:
45mins
Serves:
Units:

ingredients

  • 2 -3 cups boneless chicken, cooked and deboned
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (10 1/2 ounce) can cream of mushroom soup or (10 1/2 ounce) can condensed golden mushroom soup
  • 1 (10 1/2 ounce) can cream of celery soup
  • 14 cup onion, chopped
  • 12 cup bell pepper, chopped
  • 3 tablespoons hot sauce (or more if desired)
  • 8 -10 small corn tortillas
  • 1 12 cups canned mushrooms (use only if you use golden mushroom soup)
  • 1 12 cups cheddar cheese, shredded

directions

  • Grease a 9x13 casserole and line it with tortillas that have been moistened with chicken broth.
  • Lay deboned chicken on top of tortillas. Cover with onions, peppers and mushrooms.
  • Mix soups together with hot sauce and pour over other ingredients in pan.
  • Cover with shredded cheese.
  • Bake at 350 degrees for 25 to 30 minutes, until bubbly and done.
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RECIPE MADE WITH LOVE BY

@True Texas
Contributor
@True Texas
Contributor
"Not too spicy, just right. From the newspaper 1980's...."
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  1. Vamy7913
    Yum!!!!!!!
    Reply
  2. True Texas
    Not too spicy, just right. From the newspaper 1980's....
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