This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Mexican Chicken

Boil, skin, and bone 1 fryer

Measure 1 soup can of broth from chicken and add to 2 cans of Cream of Chicken soup – add 1 can green chilies (chopped), 2 tsp. chopped pimentos, 2 tbsp minced onion, 2 tbsp chili powder. Mix & simmer for 15 minutes. Line pan with taco doritos. Pour chicken mixture over and place American cheese strips over top. Bake until hot and bubbly at 350° – about 20 minutes.