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Cotton Bowl Chicken With Peppers and Corn Chips

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“A make ahead meal, ideal for after the game supper or potluck or hungry teens. I use mild Ortega green chiles but you can use hotter chiles if you wish.I used to make (3) pans of this when kids were home & cook a 13 to 14 lb roast for supper. Oh, my those were the days. Happiness and laughter! Fritos fit the bill for this recipe.”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In large mixing bowl, combine chicken,soup, sour cream, green pepper, red pepper strips, green chiles.
  2. Spray 9 X 13 pyrex baking dish with Pam.
  3. Preheat over 350*.
  4. Spread a layer of Frito corn chips on the bottom.
  5. Carefully spoon, chicken, chile mixture over the chips.
  6. Sprinkle cheese on top.
  7. Bake 1 hour.
  8. This recipe can be doubled or tripled.
  9. Just use extra 9 X 13 baking pans.

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