Sizzling Chicken Pepe
photo by DeniseBC
- Ready In:
- 1hr 45mins
- 2 (10 ounce) cans cream of chicken soup
- 1 cup milk
- 1 (1 ounce) packet taco seasoning
- 1 (4 ounce) can chopped green chilies
- 1 (10 ounce) package corn tortillas or (10 ounce) package tortilla chips
- 5 -6 cooked boneless skinless chicken breasts
- 1 (16 ounce) package shredded monterey jack cheese
- Preheat over to 325 degrees.
- Combine soups, milk, taco seasoning and green chilies in bowl.
- Make 2 layers of following ingredients in 9x13 inch glass baking dish: chips, cubed chicken, soup mixture and cheese.
- Bake for 1 hour.
Questions & Replies
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I wasn't sure when reading this recipe how it would turn out. I thought a lot about tweaking it some, but I promised myself to stay true to the recipe for the first try. The only changes I made were to use lowfat cream of chicken soup and 1/2 pepper jack cheese. I used the tortilla chips option, but this would also be very good with the corn tortillas. To save time, I cooked and cubed the chicken, shredded the cheese, and mixed the wet ingredients together the night before. That only left layering and baking for after work. We definitely enjoyed the casserole; DH and I thought it could have been a little spicier and I will say to serve 6 the serving size would be very generous, but all in all it was very tasty and presented nicely. I'll be making this again, but will probably half the recipe for the two of us and will try some lowfat cheese. Made for Spring 2009 PAC.
one of the fam's favorites! Everyone tweaks to their own personal tastes, myself included. I used 1 can cr ckn, 1 can cr mushroom, 1 can ckn broth. Only 1/2 pkt of taco seasoning, because I season the chicken well before cooking. I add a tsp of chopped garlic and probably about as much cumin to the broth when cooking the chicken. All in all, we get two meals out of it if not more. I use 3 chicken breasts which is fine.
I made this using the corn tortilla route. I hate canned 'cream of such-and-such,' so I made the substitution recipe on this site (recipe ID 278160). I also used pepperjack cheese and chicken marinated in salsa since other reviewers had remarked about the lack of heat. My husband that is normally not crazy about chicken recipes took a bite and said, "This is amazing! It tastes like a restaurant dish." Not sure if I'd go that far but I went back for seconds!
RECIPE SUBMITTED BY
<p>Hi there, my name is Stephanie. I live in College Station, TX and I attend Texas A&M University. My major is Mathematics with a minor in English. I've just discovered my love for cooking over the past year. I want to know anything and everything there is about cooking but I am still a beginner cook and have LOTS to learn! <br /> <br />I enjoy cooking, traveling, trying new restaurants, listening to music, country and western dancing and many other things. I have two cats named Patches and Ashley whom I absolutely love to death. They are literally the best friends I've ever had...if anyone wants to share stories about the crazy things their cats have done I would be more than happy to swap stories! <br /> <br /><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg" alt="" /> <br /><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg" alt="" /> <br /> <br /> <br /> <br /><img src="http://www.recipezaar.com/members/home/345380/xmaspatches.jpg" alt="" /> <br /> <br /><img src="http://www.recipezaar.com/members/home/345380/ashley.jpg" alt="" /></p>