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CHICKEN TACO BAKE

1 (14 1/2 oz.) can enchilada
sauce
1 (10 1/2 oz.) can cream of
mushroom soup
3 c. cut-up cooked chicken or
turkey
1/2 c. chopped onion
1 (6 oz.) pkg. corn chips,
coarsely crushed
4 oz. (1 c.) sharp process
American cheese, shredded

Grease 12 x 7 x 2-inch baking dish. Mix sauce, soup,
chicken and onion. Sprinkle 1/2 the chips in baking dish.
Pour chicken mixture over chips. Add cheese. Top with remain-
ing corn chips. Bake at 375 degrees for 35 to 40 minutes. Serves 4
to 6.

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