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Enchilada Casserole

Original recipe from Jackie Burgess
kept bymburgess5
recipe by
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Ingredients: 

1 box (6.9 oz) rice-a-roni chicken rice and vermicelli mix

1 can (10.75 oz) cream of chicken soup
1/2 can (10.75 oz) chicken broth
1 can (4 oz) green chilies, chopped and drained
3 cups chicken, cooked and chopped
1 carton (8 oz) sour cream

2 cups shredded sharp cheddar cheese
1 can (2.8 oz) French fried onions


 

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