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Ingredients:
489/10000 Pound(s) butter
489/10000 Pound(s) flour
1/2 chopped, drained green chilies
8 Ounce(s) chicken broth
326/625 Pound(s) shredded cheddar cheese
1/8 Quart(s) milk
1/2 Can(s) cream of mushroom soup
1 Ounce(s) salt
1 Ounce(s) black pepper
6 corn tortilla
1 1/2 cooked rice
1/2 Package(s) crushed tortilla chips
151/193 Pound(s) cooked, diced chicken breast
1 sliced, sauteed button mushroom
1 buttered bread crumbs
Directions: Melt butter over low heat in a medium saucepan; stir in flour, blending well. Add chicken broth, milk, salt and pepper. Cook, stirring constantly, until thickened. Butter a 2-quart baking dish. Spread half of the rice in the bottom of the baking dish; top with half of the chicken, half of the sliced mushrooms, half of the slivered almonds. Pour in half of the sauce. Repeat layers; sprinkle with buttered bread crumbs. Bake scalloped chicken at 350° for 45 minutes.
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