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Milberger's Nursery and Landscaping
3920 North Loop 1604 E.
San Antonio, TX 78247
210.497.3760
nursery@milbergersa.com

Open 9 to 6 Mon. through Sat.
and 10 to 5 on Sun.



Three exits east 281, inside of 1604
Next to the Diamond Shamrock station
Please click map for more detailed map and driving directions.




BeveragesBreads and CerealsCondiments
Desserts
HerbsJellies and Preserves
Main DishesSalads and Dressings
Side Dishes
Snacks
SoupsSugar Free

MEXICAN CHICKEN
(from Anderson County 4H)

2 1/2 lbs. of chicken
10 3/4-ounce can cream of chicken soup
10 3/4-ounce can cream of mushroom soup
10-ounce can Rotel tomatoes
1 or 2 cups chicken broth
1 small onion, chopped
12 corn tortillas
2 cups grated cheddar cheese

Boil chicken 1 hour, remove bones, and chop into bite size pieces, set aside. Combine cream of mushroom soup, cream of chicken soup, Rotel tomatoes, chicken broth, and onion, and bring to a boil. In a 13 x 9 inch casserole dish, layer corn tortillas, chicken, soup mixture and cheese. Repeat process once or twice. Cover and refrigerate overnight. Remove cover and bake at 350 degrees for approximately 45 minutes to an hour.
Yield: 4 to 6 servings.