Easy Mexican Chicken Casserole
Easy Mexican Chicken Casserole recipe
Yield
4 servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
chicken breast halves, boneless, skinless
|
|
| 1 | large |
onions
chopped |
|
| 1 | can |
hot chili peppers
mild, diced |
*
|
| ½ | teaspoon |
garlic powder
|
|
| 1 | large |
tomatoes, canned, whole, peeled
drained, diced |
*
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
chicken breast halves, boneless, skinless
|
|
| 1 | large |
onions
chopped |
|
| 1 | can |
hot chili peppers
mild, diced |
*
|
| 2.5 | ml |
garlic powder
|
|
| 1 | large |
tomatoes, canned, whole, peeled
drained, diced |
*
|
| 1 | can |
soup, cream of chicken
|
|
| 237 | ml |
cheddar cheese
shredded |
|
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.
