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Easy Mexican Chicken Casserole

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Recipe

Easy Mexican Chicken Casserole recipe

Yield

4
servings

Prep

15
min

Cook

60
min

Ready

75
min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 ½ pounds chicken breast halves, boneless, skinless
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1 large onions
chopped
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1 can hot chili peppers
mild, diced
*Camera
½ teaspoon garlic powder
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1 large tomatoes, canned, whole, peeled
drained, diced
*Camera
1 can soup, cream of chicken
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1 cup cheddar cheese
shredded
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Ingredients

Amount Measure Ingredient Features
680.4 g chicken breast halves, boneless, skinless
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1 large onions
chopped
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1 can hot chili peppers
mild, diced
* Camera
2.5 ml garlic powder
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1 large tomatoes, canned, whole, peeled
drained, diced
* Camera
1 can soup, cream of chicken
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237 ml cheddar cheese
shredded
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Directions

Cut the chicken into cubes.

Mix up everything else, adding ½ cup of the tomato liquid.

Pour into a 3 quart casserole dish, and top with more grated cheese if you want.

Bake at 350℉ (180℃) F for 50 to 60 minutes.



Back to top arrow * not incl. in nutrient facts

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Nutrition Facts

Serving Size 313g (11.0 oz)
Amount per Serving
Calories 47837% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 180mg 60%
Sodium 802mg 33%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 124g
Vitamin A 9% Vitamin C 5%
Calcium 25% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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