Vanita's Mexican Chicken Breast

bullwinkle's Note:

My friend Vanita submitted this to our church cookbook. Very easy.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 4 -5 boneless chicken breasts
• 1/2 cup evaporated milk
• 0.5 (1 1/4 ounce) package taco seasoning mix
• 1 (10 3/4 ounce) can cream of celery soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 0.5 (4 ounce) can chopped green chilies
• 1 cup grated cheddar cheese
• tortilla chips

Directions:

1. Preheat oven to 350*.
2. Line bottom of a 9x13 pan.
3. Put raw chicken breast on top of tortilla chips.
4. Mix soups, milk,taco seasoning, and chilies.
5. Pour over chicken in pan.
6. Sprinkle with cheddar cheese on top of soup mixture.
7. Bake at 350* for 40-50 minutes.

Reviews

[Lisa0825]

Very nice flavor! I lightened it up a bit by using 2% milk reduced fat cheese and corn tortillas instead of tortilla chips. I figured once the chips soaked up the sauce, the crunch would be gone anyway :-) Instead of serving the breasts whole, I cubed them before cooking. The flavor of the chilis, taco seasoning, cheese, and milk is a very nice blend. I topped it with a little light sour cream too.

[Melanie Adrienne]

This was very very good! Will be trying it again for our once a month church potluck. GREAT recipe!

[cajunhippiegirl]

Made this for the Taste of Yellow Live Strong Event. It was very good and I will be making it again. I liked how the chips soaked up some of the sauce. The sauce was yummy, with just enough spice to keep it from being bland. Thanks for posting!