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Chicken Chile Casserole
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    Chicken Chile Casserole

  • 2 - 3 cups chopped cooked chicken
  • 1 14oz can niblet type corn, drained
  • 2 - 3 fire roasted peeled hot Anaheims, chopped
  • 1 - 2 chopped Jalapeņos
  • Make a cream sauce, not too rich, half chicken stock, half milk,
    add the corn, chiles and cover the chicken which you have placed in a casserole, about 1 & half quart, cover and cook for about twenty-five minutes, then cover with garlic mashed potatoes(but no spam) laced with cayenne pepper, and finish baking for another fiteen minutes uncovered. Dot with butter and brown....Wow! If you were judicious( new word for you !)in the use of the hotta ones, you could even serve this one as a lunch dish in the CAFE!! Try it first, I think you will like it. Cheers, from Old Doug In Beautiful British Columbia!

    From: Doug Irvine
    Posted By: Doug Irvine, dougandmarie@shaw.ca
    Post Date: Wed, 18 Feb 1998

    *BACK TO DOUG IRVINE*







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