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Full Online Book HomeLearning KitchenSouthwestern - Chicken - Mexican Chicken
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Southwestern - Chicken -  Mexican Chicken Post by :jajell Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1221

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Southwestern - Chicken - Mexican Chicken

6 or 8 chicken breast halves, boneless and skinless
1 package of taco seasoning, mild or regular
6-8 Tblsp of sour cream
Salsa


Toss chicken and seasoning together in a plastic bag.
Arrange chicken breasts in a 9x13 casserole, sprayed with non-stick spray. Bake at 350 for 30 minutes. Put a dollop of sour cream on each breast and spread to cover. Bake 5 minutes more. Serve with salsa.
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Southwestern - Chicken -  Mexican Chicken Casserole Southwestern - Chicken - Mexican Chicken Casserole

Southwestern - Chicken -  Mexican Chicken Casserole
1 chicken (about 4 pounds) or 3 whole chicken breasts 2 teaspoons salt 1 teaspoon pepper 1 bay leaf 1 (10 3/4 oz.) can condensed cream of chicken soup 1 (10 3/4 oz.) can condensed cream of mushroom soup 1 can (10-1/2 ounces) Rotel tomatoes with green chilies 1/2 cup chicken stock Additional salt and pepper 12 tortillas, torn in small pieces 2 onions, finely chopped 3 cups grated sharp cheese (about 3/4 pound) Cook chicken in water to which has been added 2 teaspoons salt, 1 teaspoon pepper and bay leaf. Remove cooked chicken; reserve 1/2 cup of the chicken
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2 tbsp. olive oil 1 1/2 cups Newman's Own Bandito Salsa®, or your favorite 2 medium potatoes, peeled/thinly sliced 1 cup Frontera Roasted Poblano-Tomato Sauce, optional 6 large cloves garlic, peeled 2 whole skinless boneless chicken breasts, halved 1 medium onion, thinly sliced 1 tsp. dried oregano salt and freshly ground black pepper, to taste Place oil in bottom of crockpot and swirl it around a bit. Add half of salsa, half of poblano sauce. Top with a layer of sliced potatoes, garlic and a layer of sliced onions. Plug in crockpot and cook on high for 1 hour.
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