Parmesan Chicken Bake with a Mexican Twist

5529500

 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.

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! 

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

2014-06-23 12:26:17

Serves 4

Write a review

Save Recipe

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 https://makemealforbusymoms.com/

5529500