Quick Mexican Chicken

Yield: 4 servings

Ingredients

• 4 boneless and skinless chicken breast halves
• 1 (11 ounce) can Cheddar cheese soup
• 1 (14 1/2 ounce) can Mexican stewed tomatoes
• 2 tablespoons finely chopped parsley
• 2 tablespoons lime or lemon juice
• 1/4 teaspoon Tabasco sauce
• 1 cup corn chips, broken up into small pieces

Instructions

1. Heat oven to 350 degrees F.
2. Cut the chicken into thin strips.
3. Combine the Cheddar cheese soup, tomatoes, parsley, lime juice and the Tabasco. Stir well.
4. Stir the chicken into the sauce.
5. Pour the mixture into a 9-inch baking pan.
6. Sprinkle the chips on top and bake for 45 minutes, or until the chicken is done.
7. Let sit for 5 minutes before serving.

Nutrition

Per serving: 299 calories, 31g protein, 11g fat (5g saturated fat), 18g carbohydrates, 91mg cholesterol

Attribution

The Wichita Eagle 10/31/01