1 cup mild salsa
1 (10.75-ounce) can condensed cream of mushroom soup
8 ounces sour cream
1/2 teaspoon ground cumin
1 (20-ounce) bag frozen diced chicken breasts
8 (6-inch) corn tortillas
1 cup shredded Cheddar cheese
1. Preheat oven to 450°F. Preheat large saucepan on medium-high 2–3 minutes. Add salsa, soup, sour cream, cumin, and chicken. Cook 5–6 minutes, stirring often, or until thoroughly heated.
1 (10-ounce) box frozen whole kernel corn
1–2 green onions (rinsed)
1 small zucchini (rinsed)
3 tablespoons diced pimientos (undrained)
1/2 teaspoon seasoned salt
1 tablespoon butter
1. Place corn in microwave-safe bowl.
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Utensils & Cookware
This is a great make-ahead meal. Assemble the chicken up to 48 hours ahead. Then just pop in the oven, bake, and serve.
Recipe Version R-12/06-0071