🫙 From the Spice Rack
Quick Mexican Chicken
Quick Mexican Chicken Source: The Wichita Eagle 10/31/01 4 boneless and skinless chicken-breast halves 1 (11 ounce) can cheddar cheese soup 1 (14 1/2 ounce) can Mexican stewed toma...
mexicanmaineasy
Ingredients7 items
Ingredients
- 4boneless and skinless chicken-breast halves
- 1(11 ounce) can cheddar cheese soup
- 1(14 1/2 ounce) can mexican stewed tomatoes
- 2tablespoonfinely chopped parsley
- 2tablespoonlime or lemon juice
- 1/4teaspoontabasco sauce
- 1cupcorn chips, broken up into small pieces
Directions
- 1
Quick Mexican Chicken Source: The Wichita Eagle 10/31/01 4 boneless and skinless chicken-breast halves 1 (11 ounce) can cheddar cheese soup
- 2
Combine the cheese soup, tomatoes, parsley, lime juice and the Tabasco
- 3
Stir well
- 4
Stir the chicken into the sauce
- 5
Pour the mixture into a 9-inch baking pan
- 6
Sprinkle the chips on top and bake in a preheated 350 degree F oven 45 minutes, or until the chicken is done
- 7
Let sit 5 minutes before serving
- 8
Makes 4 servings