Monday, April 13, 2015

Fiesta Nacho Chicken Bake

This was delicious!  I changed the recipe up a bit from the original I found and everyone in my family seemed to love it.  The smell when it first came out of the oven was heavenly.  This dish had just the right amount of spice.   I paired this with Spanish Rice and Corn and we had a great meal for under $15.  This fed all five of us plus made a lunch for Phillip to take to work and there was just enough left over for our puppies to enjoy. 
2 1/2 cups cubed cooked chicken
1 can rotel, drained (10 oz.)
2 cups cheddar cheese, divided
1 can condensed Fiesta Nacho Cheese Soup (Campbells 10 3/4 oz.)
1/2 cup milk
1 can refrigerated biscuits (16 oz each can)
Tortilla Strips (Just a couple of handfuls, I added these for crunch)

Stir together the chicken, 1 cup shredded cheese, and tomatoes in one bowl.
Whisk together the soup and milk in another bowl, then stir into the chicken mixture.
Spray an 9x11 baking dish with non stick spray, then pour the mixture into the dish.
Bake at 375 degrees for 20-25 minutes.
Quarter each biscuit and drop over the top of the hot mixture.
Top with tortilla strips.
Sprinkle with the remaining cheese and bake another 20 minutes.
Season with pepper if desired and serve immediately.
Serves 5-6.
A user's photo.

A user's photo.

Adapted from:

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