Mexican Mexican Chicken Bake

RisaG posted 02-19-99

Mexican Chicken Bake

Recipe By : Make-A-Mix Cookery by Eliason/Harwood/Westover
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Creamy Mushroom Sauce -- which includes
BASIC WHITE MIX
2 cups instant nonfat dry milk -- or 1-1/2 c. regular
1 cup all-purpose flour
2 tsp salt
1 cup butter -- or margarine
MUSHROOM SAUCE
3/4 cup white sauce mix
3/4 cup water
1/2 cup button mushrooms -- sliced
1 1/2 cups Chicken Gravy -- OR
1 10 oz can Cream of Chicken Soup
3/4 cup milk
2 cups Chicken Mix -- * see note
1/2 tsp salt
1 lg onion -- finely chopped
1 7 oz can green chile salsa
1 10 oz pkg cheddar cheese -- shredded
12 corn tortillas -- cut in 8 wedges
GARNISHES
Fat-free sour cream
pickled jalapenos, sliced
pickled garlic, sliced
Hot sauce -- on the side

First make white sauce mix: Combine dry milk, flour and salt. Mix well. With a pastry blender, cut in butter or
margarine until mixture resembles fine crumbs. Put in a large airtight container. Label with date and contents. Store in refrigerator, use within 2 months. Makes 1 quart white sauce.

To make mushroom sauce: Make a white sauce first by putting equal parts white sauce mix and water in a pan.
Over medium heat, cook the two until nice and thick. Take off heat and add 1/2 cup sliced mushrooms. Mix well.


To make chicken bake: Preheat oven to 350F. Lightly butter a 2 qt casserole. In a medium bowl, combine
creamy mushroom sauce and chicken gravy (or cream of chicken soup) and milk. Stir to blend well.

Add chicken mix (or turkey mixed with MIX ingredients*), salt, onion, green chile salsa and 2 cups of the
shredded cheese. Layer tortilla pieces and chicken mixture alternately in prepared casserole, ending with chicken
mixture. Top with remaining shredded cheese. Bake 35-45 minutes, until bubbly. Makes 8 servings.




CHICKEN MIX RECIPE:
11 lb chicken (4 medium fryers), cut up
4 qt cold water
3 tbsp parsley
4 carrots, peeled & chopped
4 tsp salt
1/2 tsp pepper
2 tsp dried basil leaves

Combine all ingredients in a large pot. Cover and cook over high heat until water boils. Simmer until chicken is tender about 1-1/2 hours. Remove from heat. Strain broth and
refrigerate until fat can be skimmed.

Cool chicken, remove and discard bones and skin. Put chicken into 6-1 pint containers, leaving 1/2" space at top. Pour skimmed chicken broth into six more 1-pint containers with 1/2 inch space at top. Seal and label with date and contents and freeze. Use within 3 months.
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