Chicken Taco Pie

Name: Chicken Taco Pie
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6–8
Ingredients: 1 (2–3 lb) chicken; 2 small cans enchilada sauce (Marye's substitution — the original card said "1 large can enchilado sauce"); ½ can mushroom soup (Marye's substitution — the original card said "1 can mushroom soup"); 1 large onion, chopped; ½ tsp garlic salt; Dash pepper; 1 large pkg Fritos; 1 cup grated cheese; 1 cup chicken broth (reserved from boiling the chicken)

Marye Mains

Serves 6–8 Prep 25 min Cook 30 min at 350°

Chicken Taco Pie with Fritos, lettuce, and tomato.

The typewritten card with Marye's handwritten annotations.

Mina's note: "Sister, this is the most divine dish you ever et!"

From a typewritten card with Marye's handwritten annotations in the margin ("2 small cans" replacing the original "1 large can", and "½ can" replacing the original "1 can" of mushroom soup). The back of the card holds a typed note from Marye's sister Mina: "Sister, this is the most divine dish you ever et! Instead of using chicken, you may use turkey. Also I didn't take time to cook a chicken, etc. I just used a can of boned chicken (39¢) and then used only ½ the amt. of ingredients. Since I didn't have the broth, I just used ½ cup of water since that canned boned chicken is real rich. I used a sharp cheddar cheese. xoxoxo Mina." The card was originally typed with "enchilado" sauce — a typo for "enchilada," preserved here verbatim.

Ingredients

1 (2–3 lb) chicken
2 small cans enchilada sauce (Marye's substitution — the original card said "1 large can enchilado sauce")
½ can mushroom soup (Marye's substitution — the original card said "1 can mushroom soup")
1 large onion, chopped
½ tsp garlic salt
Dash pepper
1 large pkg Fritos
1 cup grated cheese
1 cup chicken broth (reserved from boiling the chicken)

Instructions

1. Preheat the oven to 350°F.
2. Boil the chicken pieces until tender. Retain the broth.
3. Remove the bones from the chicken and cut the meat into bite-sized pieces.
4. In a large bowl, combine the chicken, enchilada sauce, mushroom soup, chopped onion, garlic salt, and pepper.
5. Grease a baking dish and line the bottom with Fritos.
6. Add the chicken mixture on top of the Fritos.
7. Sprinkle with grated cheese.
8. Cover with more Fritos.
9. Pour 1 cup of the reserved chicken broth over the top.
10. Bake at 350°F for 30 minutes.

Notes

Mina's note on the back offers a fast version: use 1 can boned chicken instead of cooking a whole chicken, halve all the other ingredients, and use ½ cup water in place of the reserved broth. She also suggests turkey as a substitute for the chicken, and sharp cheddar for the grated cheese.