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Chicken Enchilada Casserole (Carol and Pam) Recipe


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      Chicken Enchilada Casserole (Carol and Pam)

Category   Entrees - Maindishes
Sub Category   None
Servings   8-10

6 lrg chx breasts
12 corn tortillas cut into bit sized pieces
1/2 lb mushrooms, sliced
6 T butter
1 onion, chopped
7 oz jar green chili salsa
1/2 lb grated cheddar cheese
1 can sliced black olives
White Sauce (or 3 cups cream of celery soup)
6 T butter
6 T flour
1 1/2 c milk
1 1/2 c chicken broth
salt and pepper

Boil chicken in water and simmer about 25 min. Remove skin and bones and cut into bite sized pieces. Saute mushroom in butter and use butter to grease casserole dish Prepare white sauce (or use celery soup) Melt butter, whisk in flour til blended. Heat milk and broth and add to flour mix. Let boil, while whisking. Reduce and simmer 5 min. Season to taste. Combine all ingredients except cheese in buttered casserole. Top with cheese and let stand in refrigerator overnight. Bake uncovered in 300 degree oven for 1 1/2 hrs. Let sit before serving Optional- Serve with cilantro, red salsa, and sour cream.

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