mexican Chicken cassarole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients:Cheddar Cheese, 2 cup, shredded Milk, 2%, 1 cup Chicken Breast, no skin, 40 ounces, about 3-4 breast Cream of Chicken Soup, 1 can (10.75 oz)Cream of Mushroom Soup, 1 can (10.75 oz) Onions, raw, 1 medium (2-1/2" dia)Diced tomatoes & Green Chillis Rotel, 10oz can Doritos Toasted Corn Chips, Large bag
Boil 2.5 lbs Chicken breast drain and cool, shred or cube and set aside. Dice whole medium onion and set aside. In a 2 quart pan or pot slowly warm cream of chicken, cream of mushroom and a drained can of rotel with one cup milk. When soups are mixed well and slightly bubbling turn off heat, and preheat oven to 400. In a 9x13 or 11x15 place a single layer of chips on the bottom of the pan, may have to crunch a few, it's ok. Next layer half of the chicken, half of the onion and one cup shredded cheddar cheese, over that pour evenly half of the soup mix. Repeat layers again with chips, chicken, onion, chesse and soup mix, top with a final layer of chips and just a sprinkle of cheese for color. Bake in the oven for about 20 minutes until creamy. Serves 8-10, top with salsa if extra flavor or spice is needed.
Number of Servings: 8
Recipe submitted by SparkPeople user JESSI405405.
Number of Servings: 8
Recipe submitted by SparkPeople user JESSI405405.
Nutritional Info Amount Per Serving
- Calories: 516.5
- Total Fat: 24.1 g
- Cholesterol: 117.3 mg
- Sodium: 976.1 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 1.5 g
- Protein: 44.7 g
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