Mexican Bolo Chicken Bake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Rich and Spicy dish made with Boneless chicken breasts, rice, cheese, tomatoes, this is a great dish for Parties, or a Make Ahead the Night before Dish, for those people that must do dinner in a hurry! Ingredients:
3 large boneless chicken breasts |
1 large onion, diced |
1 cup chunky salsa (med. or mild flavored) |
1 (10 ounce) can ro-tel diced tomatoes with mild green chilies |
1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup |
1 (15 ounce) can whole kernel corn, drained |
1 (15 ounce) can tomato sauce |
1 (15 ounce) box uncooked long grain rice |
1 cup shredded kraft mexican blend cheese |
1/2 cup seasoned bread crumbs |
Directions:
1. Preheat oven to 375°.
2. Place chicken breasts in a 9x13 glass baking dish that has been spray with a nonstick spray.
3. If using large chicken breasts I Bake the Chicken for 15 to 20 minutes turning once, before adding the other ingredients, or you can slice the Chicken breasts in half diagonally and not need to pre-cook them.
4. Cover Chicken breast with the diced onions.
5. Next mix Soup, Salsa, tomato sauce, Ro-Tel tomatoes, corn, & Rice and pour over the Onions.
6. Next sprinkle with the Cheese and then the Bread crumbs & bake for 1 hour or until hot and bubbly.
7. Serve with Sour Cream, Nacho Chips, Jalepeno slices or Guacamole (on the side), or your favorite Bread.
8. Enjoy!
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