Parmesan Chicken Bake with a Mexican Twist

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 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.

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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! 



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!



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


Parmesan Chicken Bake with a Mexican Twist
Serves 4
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  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
  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.
  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


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  1. 1


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

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