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Recipe of the Month
Jeffie’s Mexican Chicken Casserole
By Nancy Janin
One Large Fryer-Cooked, Boned, Chopped
Two Cups Broth, Heated
One Cup Grated Cheese
½ Cup Chopped Onion
One Can Cream of Celery Soup
One Can Cream of Mushroom Soup
One Small Can Mushrooms
1-2 Green Chili Peppers
One Bag Taco Flavored Corn Chips
Preheat Oven to 325 degrees.
Mix the heated broth and grated cheese in a large pot to melt the cheese. Add chopped onion, undiluted Cream of Celery and Cream of Mushroom Soup, mushrooms and green chili peppers. Add taco flavored corn chips.
Put in a casserole dish and add enough broth so mix is almost covered. Bake at 325 degrees for 45 minutes.
Serves 7-8.
(This dish freezes nicely)
From the Fredericksburg Lodge #794 “Recipes, Remedies and Ramblings” – 2012
Lodge Officers
Sal Pacheco, Worshipful Master – [email protected]
Randall King, Senior Warden – [email protected]
George Hahn, Junior Warden – [email protected]
Chuck Ramsey, Secretary – [email protected]
Duke Davis, Senior Deacon - [email protected]
The Guiding Light / Nov. 2015 16