The Pioneer Woman Tasty Kitchen
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Mama’s Mexican Chicken

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Level: Easy

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Description

The easiest “Mexican” dish you will ever make!

Ingredients

  • 1 can Cream Of Mushroom Soup (small)
  • 1 can Cream Of Chicken Soup (small)
  • 1 whole Medium Onion, Diced
  • 1 whole Red Bell Pepper, Diced
  • 1 whole Green Bell Pepper, Diced
  • 1 can Ro*tel Tomatoes
  • 1 bag Shredded Cheddar Or Mexican Style Cheese
  • 1 package Frozen Chicken Breasts
  • 1 package Corn Tortillas

Preparation

Preheat oven to 350F.

Boil 4 to 6 frozen skinless chicken breasts until cooked through. Drain, set aside to cool and then shred chicken.

In a large frying pan, mix onions, peppers, cream of mushroom soup (small can), cream of chicken soup (small can) and Rotel. Cook until simmering and add chicken. Simmer for 5 minutes.

Line a casserole pan with corn tortillas until covered. Add chicken mixture, cover with remaining corn tortillas, cover with shredded cheese.

Bake in oven 10 to 15 minutes or until cheese is melted and bubbly.

One Comment

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whatsnextgirls on 10.8.2009

Easy recipe for a yummy dinner! My husbnad that never “loves” anything really liked it…I added some cheese to the mixture in addition to just on top.
Thanks for the recipe.

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