Mexican Chicken II

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Most Helpful Positive Review

Mar 01, 2007

Didn't make this exact recipe but have been making a similar version for years. I layer tortilla chips in a glass baking dish and top w/ cubed cooked chicken. Then combine the cream of chx, heaping tsp of garlic powder and chili powder, drained Rotel tomatoes, and chopped onion. Spread sauce over chicken and top w/ shredded sharp cheddar. Bake @ 350 for 40 minutes. Scoop out your serving and top with chopped tomato and lettuce. BIG HIT W/ EVERYONE!

—DUBYANGE

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Most Helpful Critical Review

Nov 17, 2005

This is a dish that is suffering from an identity crisis. I think it would be better suited as a dip or add some chicken broth and turn it into a soup. As a casserole, it fails. Add the chili seasoning to taste, otherwise, it will be too spicy. Overall, we liked the flavor BUT the tortillas added nothing. This is a pretty ugly dish and would never dream of making it again or serving it to anyone.

—JDVMD

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30 Ratings

Aug 06, 2007

This was awesome with a few tweaks. I cut the soup down to one can. Added the sour cream to the mixture. I seasoned my chicken with the chili powder and garlic. Left out the salt. I added chopped onions and green pepper to the chicken while I was sauteeing it. I added a can of mild green chilis to the mixture as well. I did not add the chili powder and garlic to the mix, as it was well seasoned as it was. I added a cup of rice as well. After it was baked, we added hot sauce to taste to each individual serving. Very good! Thank you!

—KimW

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Sep 25, 2008

This was very good. Hubby thought it was a little dry. He suggested rinsing out the soup can with a little water and adding that to the mix. I think I'd put some sour cream in it OR more canned Tomato w/Chiles as we thought there should be more tomatoes. We did add some extra green chiles -- personal preference. Oh and some more cheese – the power of cheeseeeeeeee. Will make again.

—LOVEBREEZY

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Jul 30, 2003

Very good. It may be a little too spicy for kids, otherwise it's a great dish for a potluck dinner.

—SBURKINS

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Jun 08, 2005

This was a good recipe! My only suggestions would be to spray the pan with cooking spray so the tortillas don't stick and to use the low-fat versions of soup and sour cream! Other than that, it had a good Mexican taste and it was really easy to make. I'll end up making it again.

—love to cook!

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Apr 18, 2004

I served the corn chips on the side & mixed everything else together. Despite mixing only 1/2 a teaspoon of chili powder into the dish & omitting the extra chili powder from the topping, I thought it was still pretty spicy. It may also have been because I used a can of RO*TEL tomatoes & green chile peppers, which are a little spicier.

—FBA

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May 19, 2008

I made a few revisions to ths recipe. I omitted the chili powder as hubby and I don't like alot of spice. I used onion powder and diced tomatoes with onion in it instead of the plain onion. I also added a can of refried beans to mixture. I also used tortilla chips instead of corn tortillas. I put a cup of Mexican shredded cheese in the mix and then melted some on the top when the casserole was almost done. This all came out excellent ! Even my picky husband loved it!

—Andrea

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Nutrition

Calories
734 kcal
37%

Carbohydrates
31 g
10%

Cholesterol
177 mg
59%

Fat
45.2 g
70%

Fiber
4.2 g
17%

Protein
50.9 g
102%

Sodium
1731 mg
69%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Chicken II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 734
Calories from Fat: 407

% Daily Value *
Total Fat 45.2g 70 %
Saturated Fat 19.6g 98 %
Cholesterol 177mg 59 %
Sodium 1731mg 69 %
Potassium 653mg 18 %
Total Carbohydrates 31g 10 %
Dietary Fiber 4.2g 17 %
Protein 50.9g 102 %
** Sugars 2.1g
Vitamin A 44 %
Vitamin C 14 %
Calcium 51 %
Iron 41 %
Thiamin 21 %
Niacin 169 %
Vitamin B6 52 %
Magnesium 31 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.