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Cheesy Mexican Chicken
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: Kraftfoods.com
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1. Ingredients
- 6 small boneless skinless chicken breast halves, pounded to 1/4-inch-thickness
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 1/2 cups KRAFT Shredded Mild Cheddar Cheese
- 1/2 cup milk
- 1 (1.25 ounce) package TACO BELL HOME ORIGINALS Taco Seasoning Mix
- 2 cups corn chips
- 4 1/2 cups cooked MINUTE White Rice
Nutrition Info
Per Serving
- Calories: 628 kcal
- Carbohydrates: 47 g
- Dietary Fiber: 3 g
- Fat: 32 g
- Protein: 32 g
- Sugars: 1 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat oven to 375 degrees F. Place chicken in 13x9-inch baking dish.
- Mix soup, 1 cup of the cheese, milk and seasoning mix until well blended; spoon over chicken. Top with chips; cover.
- Bake 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, an additional 10 minutes or until cheese is melted. Serve with rice.
Yield: 6 servings
3. Still Hungry?
Notes:
Great Substitute
Prepare as directed, using your favorite KRAFT Mexican Style Shredded Cheese.
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a hit for the picky eaters!
valsmith1983 - November 26, 2007 03:23:02 PM PSTI made this dish for my husband and myself and we both LOVED it! My husband is a picky eater and he has requested it again! I even made the recipe in the crockpot and cooked it on high for about 4 hours. It was ready when we got home from church! I then scooped everything out of the crockpot and put it in a baking dish, topped it with the cheese and fritos and put it under the broiler for about 5 minutes to crisp the fritos! Just as yummy!
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lovely
shelleyzhou2 - November 4, 2007 02:21:48 PM PSTCHICKEN IS GREAT! I LUVED IT!
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