Mexican Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Chicken Breast, no skin, 4 breast, bone and skin removed (remove)Cream of Mushroom Soup, 1 can (10.75 oz) (remove)Cream of Chicken Soup, 1 can (10.75 oz) (remove)*Velveeta Cheese Product, 16 oz (remove)*Chips - Doritos - Nacho Cheesier, 2 oz (remove)*Diced Tomatoes & Green Chilies (canned) 2.5 srv - Rotel, 2.5 serving (remove)
Boil the chicken breast. Drain chicken and when it has cooled, tear up in bite size peices.
Linecasserole dish with nachos, bottom and sides.
Place torn chicken pieces evenly over nachos.
Cutcheese into cubes
In a sauce pan over medium heat:
mix cheese
cream of mushroom soup
cream of chicken soup
rotel tomatoes
stir constantly until cheese is melted and sauce is consistant.
Pour sauce over chicken. (you may have 1/2 cup of sauce left over).
Bake at 350 degrees for 30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user FALSTAFF8.
Linecasserole dish with nachos, bottom and sides.
Place torn chicken pieces evenly over nachos.
Cutcheese into cubes
In a sauce pan over medium heat:
mix cheese
cream of mushroom soup
cream of chicken soup
rotel tomatoes
stir constantly until cheese is melted and sauce is consistant.
Pour sauce over chicken. (you may have 1/2 cup of sauce left over).
Bake at 350 degrees for 30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user FALSTAFF8.
Nutritional Info Amount Per Serving
- Calories: 396.1
- Total Fat: 19.9 g
- Cholesterol: 111.5 mg
- Sodium: 1,502.3 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 0.4 g
- Protein: 39.4 g
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