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Baked Mexican Chicken

Recipe Ingredients

  • 1/4 cup butter
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 (10 ounce) can cream of mushroom soup
  • 1 (14.5 ounce) can Ro*Tel tomatoes
  • 2 cups chopped cooked chicken
  • 10 (6-inch) corn tortillas
  • 2 cups shredded Monterey jack cheese
  • 1 cup sour cream
  • 1 tablespoon milk
  • 1 small jalapeno pepper, chopped
  • 1/4 cup chopped fresh parsley


  1. Heat oven to 325 degrees F.
  2. Melt butter in a large skillet; add onion and pepper. Cook until tender, about 5 minutes. Stir in soup, undrained tomatoes and chicken.
  3. Tear tortillas into bite-size pieces.
  4. Spray a large casserole dish with cooking spray. Layer tortillas, soup mixture and Monterey jack cheese in prepared casserole.
  5. Mix sour cream, milk and jalapeno in a small bowl. Spread over top of casserole.
  6. Bake chicken until bubbly, about 40 minutes.
  7. Sprinkle with parsley.
  8. Serve immediately.

Yield: 6 servings


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