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Mexican Chicken Casserole Recipe By : Nancy Shour Servings : 8
1 1/2 pounds chicken breast halves -- boned, skinned 1 large onion -- chopped 1 can mild chiles -- diced 1/2 teaspoon garlic powder 1 large can whole tomatoes -- drained and diced 1 can cream of chicken soup 1 cup cheddar cheese -- shredded
Cut the chicken into cubes. Mix up everything else, adding 1/2 cup of the tomato liquid. Pour into a 3 quart casserole dish, and top with more grated cheese if you want.
Bake at 350 for 50-60 minutes.
Serving Ideas : Over rice with green salad
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