Recipe for National Chicken Month

Joanne passed this recipe to me, and I’ve been very lax about posting. We are over half way through the month and I have a lot of recipes to share. So we will start with her recipe!

Mexican Chicken

Cut 4 boneless, skinless chicken breasts into bit size pieces. Cook in about 1 Tablespoon of olive oil. When the chicken is cooked, add one medium onion, chopped; 1 can cream of chicken soup; 1 small can green chiles; 1 can Stokes green chile sauce; 1 bouillon cube dissolved in 1 Cup of water. I like to use Better than Bouillon so I would mix 1 teaspoon with the 1 Cup of water. and 1 Cup of salsa. Mix well and cook on medium heat for 15 minutes. Cut one package of corn tortillas into 4ths. Grease a 9 X 13 pan. In the pan, layer the about 1/3 of the cut up tortillas, 1/3 of the chicken mixture and 1 cup of shredded Colby cheese. Repeat until all the ingredients are used. It should take about 3 cups of cheese, and the top layer should be cheese. Bake at 350 degrees about 30 minutes until casserole is bubbling. Serve with sour cream, chopped lettuce, chopped black olives and salsa.

If you have a favorite chicken, rice, mushroom or waffle recipe – please share!


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