 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
My fiance never tires of this cheesy Southwestern dish, notes Caroline Nielsen from Wausau, Wisconsin. Ingredients:
1 cup cubed cooked chicken |
3/4 cup crushed nacho tortilla chips |
2/3 cup condensed cream of chicken soup, undiluted |
1/2 cup sliced fresh mushrooms |
1/4 cup sour cream |
2 tablespoons 2% milk |
1 tablespoon chopped green chilies |
1/2 teaspoon finely chopped jalapeno pepper, optional |
1/4 cup shredded part-skim mozzarella cheese |
1/4 cup shredded cheddar cheese |
Directions:
1. In a large bowl, combine the first eight ingredients. In a small bowl, combine the cheeses; stir half into the chicken mixture.
2. Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is bubbly. Yield: 2 servings.
|
|