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Chicken Enchilada Casserole

by Linda DeMars

  • 4 cups Cooked chicken (or turkey)
  • 1 8 oz can sliced drained water chestnuts
  • 1 10 oz can black olives drained sliced
  • 2 (10 3/4 oz ) cans cream of chicken soup
  • 1 cup sour cream
  • 2 6 oz cans green chilies drained, chopped
  • 3/4 pound Monterey jack cheese shredded
  • 1 14 oz bag Doritos crushed (or similar chips)

  • Mix water chestnuts, olives, sour cream, soup, green chilies.
  • In greased 13 x 9 pan layer 1/2 Chips, 1/2 sauce, 1/2 cheese repeat.
  • Bake 30 minutes at 350 or until top is bubbly, longer if ingredients have been refrigerated in advance.