Parmesan Chicken Bake with a Mexican Twist

Tweet about this on TwitterShare on Facebook55Pin on Pinterest295Share on StumbleUpon0Share on Google+0

 

 Disclosure: I am being compensated to share a series of 5 posts about the Cans Get You Cooking program. All comments are 100% my own.

Canbassador Badge

Canned foods make homemade easy!

*Cans help you save prep time and get a healthy, homemade meal on the table more often.

*A well-stocked pantry – your “cantry” – helps you make hearty, flavorful, nutritious meals you can feel good about, anytime.

 

Connect with Cans Get You Cooking!

Website:  www.cansgetyoucooking.com

Facebook:  www.facebook.com/CansGetYouCooking

Twitter:  www.twitter.com/CansGetUCooking

Pinterest:  www.pinterest.com/CansGetUCooking

You Tube:  www.youtube.com/CansGetYouCooking

 

For my June Cans Get You Cooking Post, I am sharing one of our favorite recipes that uses canned goods, but this time it has a Mexican twist.  I’m adding a can of Rotel Diced Tomatoes & Green Chilies to my Parmesan Chicken Bake, along with a cup of Mexican cheese, to give it a new Mexican flavor! 

 

abc512hYFN9NoL._SL500_SS500_abccampbells_cream_of_chicken-homemakerchic-com

My husband, Dave, already loves my Parmesan Chicken Bake, but I think he loves it even more now with the additional ingredients.  I usually make this recipe once or twice a month.  If Andrew isn’t home to eat it, we get two meals out of it.  It reheats nicely in the microwave!

 
1IMG_2529

 

Give this a try and let me know what you think!

 

Parmesan Chicken Bake with a Mexican Twist
Serves 4
Write a review
Print
Ingredients
  1. 4 or 5 boneless, skinless chicken breasts
  2. 1 cup Ritz crackers, crushed
  3. 1/2 cup Parmesan cheese, grated
  4. 1/2 cup margarine, melted
  5. 1 can Campbell's Cream of Chicken Soup
  6. 1 10 oz. can Rotel Diced Tomatoes & Green Chilies, drained
  7. 1 cup Mexican shredded cheese (Monterey Jack / Mild Cheddar Cheese with Taco Seasonings)
  8. 1/2 cup milk
  9. 8 oz. sour cream
Instructions
  1. Preheat the oven to 350 degrees F. Rinse the chicken and set aside on paper towels.
  2. Mix the cracker crumbs and cheese in a shallow bowl. Melt the margarine in a separate shallow bowl in the microwave.
  3. Dip the chicken in the melted margarine, then coat in cracker crumbs. Place the chicken in a 13 x 9-inch baking dish.
  4. In a medium bowl, combine the soup, tomatoes, cheese, milk, and sour cream. Pour over the chicken evenly. Top with the remaining cracker crumbs and drizzle a bit of the left over butter over the crumbs.
  5. Bake uncovered at 350 degrees F for 1 hour and 30 minutes.
Notes
  1. Freezing Directions
  2. Assemble this meal in a 13 x 9 foil pan using precooked shredded chicken. (It will cook faster this way.) Wrap the foil pan in 2 layers of heavy duty aluminum foil. (Or divide the meal into 2 smaller foil pans.) Label and freeze up to 3 months.
  3. Cooking Directions: Remove the foil from the foil pan and cook for about 1 hour at 350 degrees F.
Make Ahead Meals For Busy Moms http://www.makeaheadmealsforbusymoms.com/

 

Tweet about this on TwitterShare on Facebook55Pin on Pinterest295Share on StumbleUpon0Share on Google+0

Comments

  1. 1

    says

    Looks delicious! I always buy the Rotel canned tomatoes. Ill bet this is extra creamy with the Campbell’s Cream of Chicken Soup!

Leave a Reply

Your email address will not be published. Required fields are marked *

*