Southwestern Chicken Bake--NEW!
Recipe: Southwestern Chicken Bake--NEW! NEW
Preheat oven to 350 degrees
4 skinless, boneless chicken breast halves
1 small can of cheddar cheese soup
1 small can of cream of chicken soup
1 large tomato diced
8 oz of vegetable broth
8 oz of sliced mushrooms
1 Tbl of butter
1 small can of diced chilies
1 box of Mexican-flavored rice. I used fajita- flavored but you can use any kind or even regular rice and add spices.
8 oz of crushed taco chips. If you want some real zip use nacho-flavored Doritos or other spicy taco chips. (I put them in a plastic bag and use a rolling pin to crush).
Sour cream (optional)
Fresh cilantro (optional)
First thing, boil the water for your rice and cook it. Follow the instructions on the package.
While the rice is cooking you can get the rest of the assembly started. Wash and dry your chicken breast pieces. Get out a 9 X 13 oven proof-pan and spray the bottom of it. Put your chicken in the pan.
In a medium sauté pan add the butter and the mushrooms. Cook until wilted and most of the liquid has evaporated.
When the rice is cooked put it in a large bowl. Add the tomatoes and the two soups. If you used plain rice, this is your time to add some cumin, oregano, cayenne and smoked paprika to make it flavorful. A sprinkling of each will do. Add the chilies and the broth. Also add the mushrooms. Mix this whole “mess” into a wonderful gooey sauce. Pour this over the chicken. Spread the crushed taco chips on top.
Bake, uncovered for 35 – 40 minutes. When you take it out of the oven make sure the chicken is cooked through. I just use a sharp knife to cut into the fat part of one breast and make sure there is no pink. If that is the case, you are ready to serve. Scoop out each chicken breast and put them on the plate. Top with rice mixture. You can sprinkle on a garnish of fresh chopped cilantro and a dollop of sour cream and dig in. Add salsa at the side if you want some extra zip and color.
Enjoy. Cheers! Zola
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