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Britt's Chicken Tamale Casserole
by Brittany Huntsman
serves: 6

(1 rating)
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  Leftover tamales used in delicious casserole
Ingredients:
  2   chicken breasts
  5   tamales
  1   green pepper
  1/2   onion
  1 can   cream of chicken soup
  8 oz   sour cream
  2 TBL   chili powder
  1 can   olives
  2 c   grated cheese
Directions:
  Cook, skin and bone chicken breasts and cut them into bite size pieces. Defrost tamales and cut into bite size pieces. Cut green pepper into strips and saute briefly with diced onions in 1 tablespoon of butter until crisp cooked. Place chicken and tamales in bottom of 9 x 13 inch casserole soup and sour cream and chili powder. Top with grated cheese. Bake 350 degrees for 45 minutes.
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