The Guiding Light Nov. 2015 - Page 16

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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 –

Randall King, Senior Warden –

George Hahn, Junior Warden –

Chuck Ramsey, Secretary –

Duke Davis, Senior Deacon -

The Guiding Light / Nov. 2015 16