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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From The Great American Chicken Cookbook, c. 1982. Great way to use up left-over chicken. Ingredients:
2 cups cooked chicken, diced, both light and dark meat |
3/4 cup diced red onion |
1/2 cup diced green bell pepper |
2 (10 3/4 ounce) cans cream of mushroom soup |
3 drops tabasco sauce (more if you like it hot) |
2 cups corn chips |
1 1/2 cups grated mild cheddar cheese |
Directions:
1. Mix the chicken, onion, green bell pepper, soup and Tabasco. Fold in the corn chips. Place in a shallow baking pan about 9 x12 in size. Spread the grated cheese over the top.
2. Place in a 350*F oven for 25 minutes, or until the cheese is melted and has started to turn golden brown.
3. Serve at once, piping hot.
4. VARIATIONS: 1) Use grated American cheese in place of the cheddar, 2) Add 1 10-ounce package of frozen black-eyed peas, 3) Add 1 can of drained pinto beans, 4) Add 1 can of drained chick peas, 5) Add 1 10-ounce package of frozen green peas.
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