Title: Mexican Chicken Casserole
Categories: Fixed
Yield: 8 Servings

1 1/2 lb Chicken breast halves;
-boned, skinned
1 lg Onion; chopped
1 cn Mild chiles; diced
1/2 ts Garlic powder
1 lg Can whole tomatoes; drained
-and diced
1 cn Cream of chicken soup
1 c Cheddar cheese; shredded

Cut the chicken into cubes. Mix up everything else, adding 1/2 cup of the
tomato liquid. Pour into a 3 quart casserole dish, and top with more grated
cheese if you want.

Bake at 350 for 50-60 minutes.

Busted by Christopher E. Eaves

Serving Ideas : Over rice with green salad

Recipe by: Nancy Shour

Posted to recipelu-digest by "Christopher E. Eaves" on
Mar 16, 1998