Made this recipe for Bunko on Friday night. I had never had this before and my mom kept insisting it was delicious. I didn’t really believe her for some reason. But, it was! We served it with a big salad (not Mexican, I know), chips and salsa, refried beans, and baked cheesy bread. I know it sounds like a strange combo but everyone loved it. The chicken was so tender it was falling apart. So, on to the recipe…which is late, as usual! One of these days I’ll get the recipe posted in the am hours.
Cheesy Mexican Chicken Breasts
6-8 boneless chicken breasts
1 can Cream of Chicken soup
1 can of cheesy soup. We used Cheddar Cheese Soup.
1 can of Rotel tomatoes
1 1/2 teaspoons Chili Powder
1 onion, chopped
1 bell pepper, chopped
2 tablespoons butter
garlic, to taste
salt and pepper, to taste
lots of shredded cheddar cheese
Saute onions, peppers, and garlic in butter. Pour in all other ingredients, except shredded cheese. Heat through, but not to a boil. Spray a 13×9 baking pan with cooking spray. Place chicken breasts in the pan. Poor mixture over the top of the chicken. Top with shredded cheese. It’s not technical folks. If you like cheese, add a bunch. If you don’t, then don’t add any. Got it? Okay, moving on. Cover with foil and bake at 350 degrees for about 1 hour.
After removing the foil, I dabbed up some of the oil that had pooled on top (from the cheese) using paper towels. This is not a low-fat recipe guys. My hubby said I should add more Rotel. He likes his food spicey. My tummy doesn’t deal well with spicey. So, you make the call.