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Mexican Chicken Bake

by Farmers' Almanac Staff | Friday, August 22nd, 2008 | From: Entrées

Mexican Chicken Bake

Ingredients

3 cups diced, cooked chicken

3/4 cup diced onions

1/2 cup diced green pepper

2 (10-oz) cans cream of mushroom soup

Dash of Tabasco

2 cups corn chips

1 1/2 cup grated mild cheddar cheese

Directions

Mix chicken, onions, green pepper, soup, and Tabasco. Fold in corn chips. Place in a shallow baking pan about 9×12 inch size. Spread grated cheese over the top. Bake in a 350 degree oven for 25 minutes. Serve hot.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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