HEAD 'M UP & MOVE 'M OUT CHICKEN TACO PIE
1 lg. can Pet milk
1 can chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 sm. can chopped green chilies
1 onion, chopped
1 boiled chicken, no bones or skin
1 lg. bag Doritos, plain
1 pkg. cheddar cheese, half moon grated
green onions, chopped
4 jalapenos, chopped
Mix first 7 ingredients, bring to boil in pan. Crush Doritos in 9 by 13
pan and pour mixture over crushed chips. Sprinkle with jalapeno
&cheese. Bake at 350 for 15 or 20 minutes. Top with onions before
serving. Quick and easy! Any cowpoke can fix this one! You can omit the
jalapenos, but this is what heads 'm up and moves 'm out!
CRISPY FRIED CHICKEN
Batter:
2 T. flour
1/4 tsp. salt
milk
1 egg
1/8 tsp. pepper
1/2 tsp. baking powder
1 chicken cut up to fry
Rinse chicken well and drain. Add to batter and stir to coat all
pieces. Roll in dry flour. Fry in hot oil till golden brown. Do not
use lid. This same batter can be used for shrimp or Chicken Fried
Steak.
CORNBREAD STUFFING
4 pkg. cornbread, cooked
2 c. onion
1 c. celery
sage to taste
salt & pepper
6 eggs
chicken broth (3 cans)
Crumble cornbread; add all ingredients; mix well. Put into pan and bake
350 degrees till brown and desired consistency.
MEXICAN CHICKEN
tortillas, tear in bite size pieces
1 chicken, boiled, deboned and cubed
Mozzarella cheese, shreaded
1 can cream of mushroom soup
1 can cream of chicken soup
1 to 2 cans green chilies
Place a layer of bite sized tortillas in a 9 by 13 pan. Mix chicken,
soups and green chilies. Layer tortillas, and chicken mixture till all
gone. Top with cheese. Bake at 350 degrees for 45 minutes to 1 hour.
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