Monday, March 19, 2012

What's For Dinner

As the blog is growing more and more each day. I really want to start adding some food recipes that I love and some family recipes coming soon also. I am what some call a "foodie" and would love to share tons of information with you all about my favorite restaurants across the country. 

Mexican-Style Chicken

*via Better Homes and Gardens 
cook time:45min

top ideas for dinner tonight

Mexican-flavored casserole that your family will love. Cream of chicken soup makes a rich, creamy, and flavorful sauce, when combined with tomatoes, peppers, onion and chili powder. Spoon the sauce between layers of tortillas, cooked chicken, and cheddar cheese for an easy weeknight meal that's brimming with south-of-the-border flavors. A refreshing vegetable salad is all you'll need alongside.


  • 2 10-3/4-ounce cans reduced-sodium condensed cream of chicken soup
  • 1 10-ounce can diced tomatoes with green chiles, undrained
  • 3/4 cup chopped green sweet pepper
  • 1/2 cup chopped onion
  • 1-1/2 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 12 6- or 7-inch corn tortillas, cut into thin, bite-size strips
  • 3 cups cubed cooked chicken*
  • 1 8-ounce package (2 cups) shredded cheddar cheese
  • Tomato slices (optional)
  • Sliced green onions (optional)


  1. 1Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside.
  2. 2To assemble, sprinkle about one-third of the tortilla strips over the bottom of an ungreased 13x9x2-inch baking dish or 3-quart rectangular casserole. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips.
  3. 3Bake, uncovered, in 350 degree F oven about 45 minutes or until bubbly around edges and center is hot. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes before serving. If desired, top with sliced tomatoes and green onions. Makes 8 servings.
  4. 4ToTote: Cover tightly after sprinkling with cheese. Transport in an insulated carrier. If desired, trasnport tomatoes and green onions in an insulated cooler with ice packs.
  5. 5*Note: About 1 pound boneless chicken breasts will yield 3 cups cubed cooked chicken; 1/2 pound yields about 1-1/2 cups cubed cooked chicken
  6. 6For 4 Servings: Prepare using method above, except assemble in an ungreased 2-quart square baking dish. Bake, uncovered, in a 350 degree F oven about 35 minutes or until bubbly around edges and center is hot.

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