Southwest Chicken Casserole
The rich fragrance of spices and melted cheese will fill your house with the flavors of the Southwest, while boneless skinless chicken breast adds tender savoriness. Be sure to save room for a second helping.
6
Servings
20 m
Preparation
70 m
Cooking
630
Calories
Ingredients
1-1/2 pounds Fresh Boneless Skinless Chicken Breasts
12 corn tortillas, cut into 1" pieces
4 ounces Pepper Jack cheese, shredded
4 ounces Monterey Jack cheese, shredded
1 can Cream of Mushroom Soup
1 can Cream of Chicken soup
1 can chicken broth
4 ounces green chilies, diced
1 can chili with beans
1 onion, diced
3/4 cup salsa
| Calories | 630 |
| Protein | 55 g |
| Total Fat | 28 g |
| Cholesterol | 145 mg |
| Sodium | 2000 mg |
| Total Carbohydrate | 45 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
Directions
1. Preheat oven to 350⁰F. Spray baking dish with nonstick cooking spray.
2. In a medium sauce pan combine soups, broth, green chilies, onion, canned chili and salsa. Heat thoroughly for about 2-3 minutes.
3. Add chicken and tortillas. Pour into the prepared pan and sprinkle with cheeses.
4. Bake covered for 25 minutes, then uncover and bake 45 minutes longer.
| Calories | 630 |
| Protein | 55 g |
| Total Fat | 28 g |
| Cholesterol | 145 mg |
| Sodium | 2000 mg |
| Total Carbohydrate | 45 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
