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Chicken Enchilada Casserole (Catherine Moon)
1 whole chicken or 4 breasts - boil with dry onion soup mix, salt & pepper - de-bone and chop. Add: 1½ lbs. grated cheese, 2 cans cream of chicken soup, 1½ cans broth, 1 sm. can chopped green chilies, 1 pkg. Tostitos. Layer chips, soup mix, chicken, cheese. Repeat, ending with cheese on top. Bake at 350° for 30 minutes. |