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Sonora Chicken
SUBMITTED BY:
RHONDA35
"This family pleaser is definitely not your ordinary chicken casserole. I started making this years ago and still get requests for it."
RECIPE RATING:
Read Reviews
(22)
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PREP TIME
20 Min
COOK TIME
1 Hr 35 Min
READY IN
2 Hrs 15 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 large bone-in chicken breast halves
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (15 ounce) can chili, no beans
1 cup picante sauce
1/2 cup milk
1 small onion, chopped
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
12 corn tortillas, torn into strips
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a baking dish. Cover and bake for 1 hour in preheated oven. Remove chicken from dish and allow to cool. Remove meat from bone and tear into small pieces.
Meanwhile, mix the cream of mushroom soup, the cream of chicken soup, chili, picante sauce, milk, onion, cumin, and garlic powder in a large bowl.
Spread half the shredded chicken into the bottom of a 9x13 inch baking dish. Cover the chicken with half of the tortilla pieces. Pour half of the sauce on top of the tortillas; sprinkle half the Cheddar cheese and Monterey Jack cheese evenly over the dish. Repeat the layers with the rest of the ingredients.
Bake in preheated oven until all the cheese has melted and sauce mixture is bubbling, 35 to 40 minutes.
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REVIEWS
Reviewed on Jul. 11, 2007 by TheCook07
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TheCook07
Jul. 11, 2007
This was really excellent!! I highly recommend NOT using flour tortillas.. unless you like the "gooey" taste at the end results. The corn tortillas were firm and full of corn flavor! Also, people should not rate a recipe BEFORE they cook and try it. I added a bit more comino. Next time, I'll add some minced bell pepper. Thanks for sharing!
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10 users found this review helpful
This was really excellent!! I highly recommend NOT using flour tortillas.. unless you like...
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Reviewed on Aug. 17, 2007 by
Johanna
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Johanna
Aug. 17, 2007
My 7 & 9 yr old kids liked this. I upped the cumin to 1 tsp and used half an onion due to personal tastes. Thanks for the recipe; it was great even though I left off a layer of tortillas!
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2 users found this review helpful
My 7 & 9 yr old kids liked this. I upped the cumin to 1 tsp and used half an onion due to...
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Reviewed on Jul. 29, 2007 by
Shelly
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Shelly
Jul. 29, 2007
Great dish, I used chicken tenders instead of bone in chicken and shredded them and it turned out very good. Highly reccommend this dish!
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2 users found this review helpful
Great dish, I used chicken tenders instead of bone in chicken and shredded them and it turned...
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Reviewed on Jul. 11, 2007 by Theresa N.
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Theresa N.
Jul. 11, 2007
This recipe is awesome! My husband and daughter loved it. I put mild picante sauce in it but next time I will put medium just to spice it up. A quick and easy meal that is delicious! TWO THUMBS UP!
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2 users found this review helpful
This recipe is awesome! My husband and daughter loved it. I put mild picante sauce in it but...
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Reviewed on Sep. 14, 2007 by LOUISLOVER
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LOUISLOVER
Sep. 14, 2007
This recipe was awesome~! My 5 year old even liked it. Very easy to make. This is deffinately a keeper!!!
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1 user found this review helpful
This recipe was awesome~! My 5 year old even liked it. Very easy to make. This is deffinately...
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Reviewed on Sep. 14, 2007 by Laura Jane
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Laura Jane
Sep. 14, 2007
I used 3 boneless, skinless chicken breasts and cooked them in a skillet rather than in the oven. Also omitted the Monterey and can of cream of mushroom soup. My chili had beans, which I thought added to the casserole. I used more cumin, garlic, and chili powder, too. Other than the alterations, I thought the recipe had great flavor and was simple to put together. Good recipe for the weekdays!
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1 user found this review helpful
I used 3 boneless, skinless chicken breasts and cooked them in a skillet rather than in the...
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Reviewed on Jun. 12, 2008 by Kristina
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Kristina
Jun. 12, 2008
This was excellent!! My family loved it including my picky husband. It's cheesy, creamy, and full of flavor! I recommend using 3lbs of chicken breast because it makes alot of sauce. Will leave you with lots of yummy leftovers too. I just seasoned boneless breasts with southwest seasoning and salt and pepper, then cooked them in a pan with olive oil.
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0 users found this review helpful
This was excellent!! My family loved it including my picky husband. It's cheesy, creamy, and...
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Reviewed on Jun. 4, 2008 by mrsmaryj
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mrsmaryj
Jun. 4, 2008
very good, would make it a little less spicey for the kids next time
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0 users found this review helpful
very good, would make it a little less spicey for the kids next time
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Reviewed on Jun. 1, 2008 by
Jennifer Walsh
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Jennifer Walsh
Jun. 1, 2008
This chicken was excellent. The prep time took more like an hour though. I only changed a few things. Instead of baking the chicken I grilled it up on the stove, while I was grilling it I kept cutting the ckicken up until it was thouroughly cooked and shredded. The other thing I changed was I used vegetarian chili, which had beans in it. I did it for the main reason of that I can't stand any kind of canned meat, I also figured a little beans would make it extra good. My family loved it. It also made for a lot of leftovers.
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0 users found this review helpful
This chicken was excellent. The prep time took more like an hour though. I only changed a...
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Reviewed on May 8, 2008 by
AmyLynn
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AmyLynn
May 8, 2008
This is a great recipe. I changed it a bit to make it more healthy. I replace one can of soup with boiled cauliflower & carrot (about half a large cauliflower and a few small carrots) that I then puree in a blender, along with milk and the other can of soup. My children don't even notice that the extra vegies are in there. I also tend to boil my chicken and then shred it. I just find that it's quicker that way. This recipe tastes great with a side of rice.
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