Under 15 Minutes
More than 1 Hour
Mexican Chicken Breast Casserole
Boneless, skinless chicken doesn't have to be tasteless, flavorless chicken. Not when it's slathered in Cheddar cheese soup and picante sauce.
6 boneless, skinless chicken breast halves
6 (1-ounce) slices Monterey Jack cheese
1 (10.75-ounce) can condensed Cheddar cheese soup
3/4 cup CHI-CHI'S™ Smooth & Spicy Picante Sauce Mild
4 CHI-CHI'S® 6 inch Fajita Tortilla, cut into 6x1/4-inch strips and strips cut in half
1/4 cup butter, melted
1. Heat oven to 350ºF. Lightly grease 13x9-inch baking dish.
2. Place chicken breasts in baking dish. Top each with 1 slice cheese.
3. In small bowl, combine soup and picante sauce; mix well. Pour soup mixture over chicken.
4. In medium bowl, gently toss together tortilla strips and butter. Arrange tortilla strips over chicken. Bake 45 to 55 minutes or until chicken is no longer pink. Serve with shredded lettuce, sour cream, guacamole and additional picante sauce, if desired.