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Entrees - Maindishes
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Sub
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None
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Servings |
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6-8
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Preptime |
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20 minutes
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Ingredients |
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3 cups shredded cooked chicken
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2 cans (4 ounces each) chopped green chilies
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1 cup Progresso Chicken Broth
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 small onion, finely chopped
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12 corn tortillas, warmed
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2 cups (8 ounces) shredded cheddar cheese, divided
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Instructions |
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In a large bowl, combine the chicken, chilies, broth, soups and onion; set aside.
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Layer half of the tortillas in a greased 13-in. x 9-in. baking dish, cutting to fit pan if desired.
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Top with half of the chicken mixture and half of the cheese. Repeat layers.
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Bake, uncovered, at 350° for 30 minutes.
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Originally Submitted
3/8/2011
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You can add this Chicken Tortilla Bake recipe to your own private DesktopCookbook.
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