mexican-style chicken


2  10 3/4 ounce can reduced-sodium condensed cream of chicken soup
1  10  ounce can diced tomatoes with green chiles, undrained
3/4  cup chopped green sweet pepper
1/2  cup chopped onion
1 1/2  teaspoons chili powder
1/4  teaspoon black pepper
12  6 - 7  inches corn tortillas, cut into thin, bite-size strips
3   cups cubed cooked chicken*
1  8  ounce package (2 cups) shredded cheddar cheese 
Tomato slices (optional) 
Sliced green onions (optional)


1. Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside.
2. To assemble, sprinkle about one-third of the tortilla strips over the bottom of an ungreased 13x9x2-inch baking dish or 3-quart rectangular casserole. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips.
3. Bake, uncovered, in 350 degree F oven about 45 minutes or until bubbly around edges and center is hot. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes before serving. If desired, top with sliced tomatoes and green onions. Makes 8 servings.

To Tote: Cover tightly after sprinkling with cheese. Transport in an insulated carrier. If desired, trasnport tomatoes and green onions in an insulated cooler with ice packs.

* About 1 pound boneless chicken breasts will yield 3 cups cubed cooked chicken; 1/2 pound yields about 1-1/2 cups cubed cooked chicken

For 4 Servings: Prepare using method above, except assemble in an ungreased 2-quart square baking dish. Bake, uncovered, in a 350 degree F oven about 35 minutes or until bubbly around edges and center is hot.

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