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1 (3 to 4 lb.) fryer chicken
salt and pepper to taste
1 can chopped green chilies
1 can mushroom stems and
1 small jar pimentos
1 can creamed soup (cream of
chicken, mushroom, celery
or chicken-mushroom)
1 c. or more evaporated milk
tacos or taco chips, crushed
to cover bottom of
casserole dish
grated sharp cheese

Cut up chicken; boil pieces until done with onion,
celery and seasonings. Debone chicken and tear into pieces.
Place tacos or taco chips crushed on bottom of greased casse-
role (9 x 12 x 2-inches); put chicken pieces on top. Remove
onion and celery bits from water chicken was boiled in with
slotted spoon and spread over chicken pieces.
Mix together chilies, mushrooms, one creamed soup,
pimentos and evaporated milk. Pour over chicken and taco
pieces. Spread grated cheese over top to cover. Heat in oven
or microwave until bubbly and hot. Serve with green salad and
French bread.

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