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Chicken Ole


  • 3-4 lb. chicken, cooked, cubed
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 soup can chicken broth
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  • 1 large onion, chopped
  • 1 med. jar salsa
  • 1 sm. can chopped green chilies
  • 1 pkg. flour tortillas
  • 1/2 lb. cheddar cheese, shredded


Combine first 7 ingredients in large bowl, mixing well. Cut tortillas into 1 1/2 inch strips. Layer chicken mixture, tortilla strips and cheese in buttered 9x13 baking dish, repeating until all ingredients are used ending with cheese. Chill, covered, in refrigerator overnight. Bake at 325 degrees F for 1 hour.

By Robin from Washington, IA


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May 26, 2011 Flag


  • 1 lb. boneless, skinless chicken breasts, diced
  • 1 Tbsp. vegetable oil
  • 1 can whole kernel corn, drained
  • 1 (15 oz.) can tomato sauce
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  • 1 can chopped green chilies
  • 1 1/2 tsp. chili powder
  • 1 tsp. onion powder
  • tortilla chips or hot cooked rice
  • shredded cheddar cheese


In large skillet, cook chicken in oil for 5-6 minutes or until no longer pink. Add corn, tomato sauce, chilies, chili powder and onion powder; bring to a boil. Reduce heat; cover and simmer 10-12 minutes, stirring occasionally. Serve over tortilla chips or rice and sprinkle with cheese.

By Robin from Washington, IA

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