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“I came up with this when rummaging in the freezer. There were no chickens, or chicken parts, just a package of prepared chicken fajitas from the little carneceria down the street. The butcher there fixes something special every day to take home for dinner.”
READY IN:
2hrs 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 cup uncooked rice
  • 1 13 lbs chicken, fajitas
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1.5 (15 1/4 ounce) cans water
  • 1 (4 ounce) canortega chilies (good) (optional)

Directions

  1. Sprinkle rice into the bottom of a casserole dish.
  2. Combine mushroom soup with water and pour over rice.
  3. Place chicken fajitas and Ortega chilies, if used, on top of mixture.
  4. Cover and cook for 2 hours at 350.

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