Mexican Bolo Chicken Bake

Submitted by Donna Luckadoo

"Rich and Spicy dish made with Boneless chicken breasts, rice, cheese, tomatoes, this is a great dish for Parties, or a Make Ahead the Night before Dish, for those people that must do dinner in a hurry!"

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 6

ingredients

• 3 large boneless chicken breasts
• 1 large onion, diced
• 1 cup chunky salsa (Med. or Mild flavored)
• 1 (10 ounce) can ro-tel diced tomatoes with mild green chilies
• 1 (10 1/2 ounce) can cream of mushroom soup or (10 1/2 ounce) can cream of chicken soup
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) box uncooked long grain rice
• 1 cup shredded kraft Mexican blend cheese
• 1⁄2 cup seasoned bread crumbs

directions

1. Preheat oven to 375°.
2. Place chicken breasts in a 9x13 glass baking dish that has been spray with a nonstick spray.
3. If using large chicken breasts I Bake the Chicken for 15 to 20 minutes turning once, before adding the other ingredients, or you can slice the Chicken breasts in half diagonally and not need to pre-cook them.
4. Cover Chicken breast with the diced onions.
5. Next mix Soup, Salsa, tomato sauce, Ro-Tel tomatoes, corn, & Rice and pour over the Onions.
6. Next sprinkle with the Cheese and then the Bread crumbs & bake for 1 hour or until hot and bubbly.
7. Serve with Sour Cream, Nacho Chips, Jalepeno slices or Guacamole (on the side), or your favorite Bread.
8. Enjoy!