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4 whole chicken breasts,
1 doz. corn tortillas or flour
1 can cream of chicken soup
1 onion, chopped fine
1 can chopped green chilies
1 lb. Jack cheese, grated
1 can milk

Bone chicken and cut in pieces. Cut tortillas into
1-inch strips. Mix soup, milk and onion (use some of the
chicken broth too). Place a layer of tortillas, layer of
chicken, layer of soup mixture and layer of cheese and chilies
into large buttered casserole. Repeat layers, ending with soup
mixture. Top with cheese. Let stand in refrigerator for 24
hours so that flavors blend. Bake at 300 degrees for 1 to 1 1/2
hours. Serves 8.

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