Name: Mexican Chicken
Ingredients: 1 Chicken (2 1/2 to 3 lb.); 1 Onion, chopped; 1 pk (8 oz.) tortilla chips, broken; 1 1/2 c Shredded Cheddar cheese; 1 cn Cream of mushroom soup, undiluted; 1 cn Cream of chicken soup, undiluted; 1 cn (10 oz.) tomatoes with hot peppers (Rotel); 3/4 c Chicken broth

If Christ loved the weak believer to the extent of laying down his life for his salvation, how alien to the demands of this love is the refusal on the part of the strong to forego the use of a certain article of food [or anything else] when the religious interests of the one for whom Christ died are thereby imperiled! It is the contrast between what the extreme sacrifice of Christ exemplified and the paltry demand devolving upon us that accentuates the meanness of our attitude when we discard the interests of a weak brother. And since the death of Christ as the price of redemption for all believers is the bond uniting them in fellowship, how contradictory is any behavior that is not patterned after the love which Christ’s death exhibited!

John Murray

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Mexican	Casseroles	4	To 6

INGREDIENTS

1		Chicken (2 1/2 to 3 lb.)
1		Onion, chopped
1	pk	(8 oz.) tortilla chips, broken
1 1/2	c	Shredded Cheddar cheese
1	cn	Cream of mushroom soup, undiluted
1	cn	Cream of chicken soup, undiluted
1	cn	(10 oz.) tomatoes with hot peppers (Rotel)
3/4	c	Chicken broth

INSTRUCTIONS

It is from my old faithful cookbook called "Calling all Cooks."
Recipe By : Kathryn Robertson
1. Cook chicken in salted water; remove from broth, reserving 3/4 cup
broth. Bone chicken and cut into small pieces. Place chicken in bottom of a
lightly greased 2 quart shallow casserole.
2. On top of chicken put a layer of onion, half of the chips and cheese.
Top with remaining chips.
3. Combine soups, tomatoes, and chicken broth; blend well. Pour over
casserole and bake at 350 F. for 30 minutes.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "Robert & Lisa
Hookano" <swtnstky@netusa1.net> on Jul 10, 1997

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