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Full Online Book HomeLearning KitchenCasseroles - Mexican Mexican Chicken Bake
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Casseroles - Mexican Mexican Chicken Bake Post by :prochford Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2524

Click below to download : Casseroles - Mexican Mexican Chicken Bake (Format : PDF)

Casseroles - Mexican Mexican Chicken Bake

1 1/2 cups Creamy Mushroom Sauce -- which includes
2 cups instant nonfat dry milk -- or 1-1/2 c. regular
1 cup all-purpose flour
2 tsp salt
1 cup butter -- or margarine
3/4 cup white sauce mix
3/4 cup water
1/2 cup button mushrooms -- sliced
1 1/2 cups Chicken Gravy -- OR
1 10 oz can Cream of Chicken Soup
3/4 cup milk
2 cups Chicken Mix -- * see note
1/2 tsp salt
1 lg onion -- finely chopped
1 7 oz can green chile salsa
1 10 oz pkg cheddar cheese -- shredded
12 corn tortillas -- cut in 8 wedges
Fat-free sour cream
pickled jalapenos, sliced
pickled garlic, sliced
Hot sauce -- on the side

First make white sauce mix: Combine dry milk, flour and salt. Mix well. With a pastry blender, cut in butter or
margarine until mixture resembles fine crumbs. Put in a large airtight container. Label with date and contents. Store in refrigerator, use within 2 months. Makes 1 quart white sauce.

To make mushroom sauce: Make a white sauce first by putting equal parts white sauce mix and water in a pan.
Over medium heat, cook the two until nice and thick. Take off heat and add 1/2 cup sliced mushrooms. Mix well.

To make chicken bake: Preheat oven to 350°F. Lightly butter a 2 qt casserole. In a medium bowl, combine
creamy mushroom sauce and chicken gravy (or cream of chicken soup) and milk. Stir to blend well.

Add chicken mix (or turkey mixed with MIX ingredients*), salt, onion, green chile salsa and 2 cups of the
shredded cheese. Layer tortilla pieces and chicken mixture alternately in prepared casserole, ending with chicken
mixture. Top with remaining shredded cheese. Bake 35-45 minutes, until bubbly. Makes 8 servings.

11 lb chicken (4 medium fryers), cut up
4 qt cold water
3 tbsp parsley
4 carrots, peeled & chopped
4 tsp salt
1/2 tsp pepper
2 tsp dried basil leaves

Combine all ingredients in a large pot. Cover and cook over high heat until water boils. Simmer until chicken is tender about 1-1/2 hours. Remove from heat. Strain broth and
refrigerate until fat can be skimmed.

Cool chicken, remove and discard bones and skin. Put chicken into 6-1 pint containers, leaving 1/2" space at top. Pour skimmed chicken broth into six more 1-pint containers with 1/2 inch space at top. Seal and label with date and contents and freeze. Use within 3 months.
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Casseroles - Mexican Mock Chile Rellenos Casseroles - Mexican Mock Chile Rellenos

Casseroles - Mexican Mock Chile Rellenos
2 4 oz cans whole green chiles -- drained 1/2 cup shredded Cheddar cheese 1 1/2 cups shredded Monterey jack cheese 1 14.5 oz can tomatoes -- drained & sliced 3 eggs -- separated 1/2 cup evaporated milk 1 1/2 tbsp all-purpose flour Grease sides and bottom of slow cooker. Remove seeds from chiles and cut into strips. Place 1/2 the chiles on the bottom of the cooker. Sprinkle half the cheddar cheese, then layer with remaining chiles, jack cheese, and toamtoes. Beat eggw hites until stiff but not dry. Beat egg yolks slightly. Fold egg yolks and milk into egg

Casseroles - Mexican Loco Grande Burrito Casseroles - Mexican Loco Grande Burrito

Casseroles - Mexican Loco Grande Burrito
1 12 inch flour tortilla 2 heaping tbsp fat free cheddar cheese -- shredded 1/3 cup Spanish Rice -- see recipe here 1/3 cup pinto beans 1/3 cup chicken -- diced/skinless 1 tbsp guacamole 1/4 cup iceberg lettuce -- shredded 1/4 cup tomato -- diced pinch cilantro -- chopped SPANISH RICE 1 1/2 cups water 1 cup converted rice -- not instant 1 cup tomato sauce 1 1/2 tbsp onion -- finely minced 2 tsp green bell pepper -- finely minced 2 tsp red bell pepper -- finely minced 1/2 tsp salt 1/2 tsp chili powder 1/4 tsp oregano To make