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Chicken Ole’

Chicken Ole’

1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
2 tablespoons grated onion
11/2 cups grated cheddar cheese
12 flour tortillas, each torn into 6 to 8 pieces
3 to 4 cups cubed, cooked chicken
1 (7-ounce) jar salsa
1/2 cup grated cheddar cheese

Combine soups, sour cream, onion and 11/2 cups cheese. Place one-third of each of the following in layers in slow cooker; torn tortillas, soup mixture, chicken and salsa. Repeat layers 2 more times. Cover. Cook on low 4 to 5 hours. Do not cook on high. Gently stir. Sprinkle with remaining 1/2 cup cheese. Cover and cook on low another 15 to 30 minutes. Serve with tortilla chips and lettuce.

Yields 8 servings.


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