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Green Chili Chicken from Barbara Williams’ Kitchen
8 chicken breasts—boiled, deboned, cut into bite-sized pieces
16 oz. Chicken broth—reserved from boiled chicken
2 cans of cream of chicken soup
1 teaspoon of cumin
2 teaspoons of sage
2 tablespoons of chili powder
1 lb. of cheddar cheese—shredded
1 lb. of Monterey Jack cheese—shredded
2 cans of green chilies—chopped
Crumble tortilla chips into the bottom of an 11”x 13” casserole dish.
Layer the chips with the bite-sized pieces of chicken.
Layer the green chilies over the chicken.
In a medium-sized saucepan, bring to boil the following ingredients and boil them for a few minutes: the chicken stock, the chicken soup, cumin, sage, and chili powder. Then, pour the mixture over the casserole.
Bake about 30 minutes in a 350-degree oven. Remove and top with the cheddar and Monterey Jack cheeses.
Continue to bake in a 350-degree oven for another 15 to 30 minutes.
Personally, I cannot cook that great! My DH has to help me because I was too pampered as a child, but I am learning. My nana's recipe is AMAZING. It is so delicious. Hopefully you will enjoy!