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Cheesy Mexican Chicken

Recipe #299435 | 50 min | 20 min prep | SERVES 8 (Change Servings)
(0) RATE IT NOW READ REVIEWS

msbelle

RECIPE BY: msbelle

This recipe came from the cookbook "Take Five for Every Occasion". All of the recipes require only 5 ingredients and are easy to make. My oldest daughter, Amy, doesn't like chicken, but she will eat this. It has a punch to it from the Ro-tel tomatoes. I've never timed the recipe so 30 minutes is prep. time which is cooking the vermicelli and cooking and chopping the chicken after it cools. The process cheese can be cubed or shredded. I've always cubed mine, because Velveeta will stick to any tool used to shred it.

Posted on: Apr 18, 2008

Print Recipe

Ingredients

  • 1 (10 ounce) can tomatoes and green chilies
  • 1 (10 ounce) can cream of chicken soup
  • 8 ounces processed cheese, cubed or shredded
  • 8 chicken breast, cooked, cubed
  • 7 ounces vermicelli, cooked, drained

    • Directions

    1. 1
      Mix the tomatoes with green chiles with the undiluted soup.
    2. 2
      Add the cheese and chicken.
    3. 3
      Cook until the cheese melts, stirring constantly.
    4. 4
      Place the vermicelli in a greased casserole.
    5. 5
      Pour the cheese mixture over the vermicelli.
    6. 6
      Bake at 350 degrees for 30 minutes or until the chicken is cooked through.

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    Nutrition Facts

    Serving Size 1 (269g)

    Recipe makes 8 servings

    Calories 468
    Calories from Fat 207 (44%)
    Amount Per Serving %DV
    Total Fat 23.0g 35%
    Saturated Fat 8.9g 44%
    Monounsaturated Fat 8.5g
    Polyunsaturated Fat 3.7g
    Trans Fat 0.2g
    Cholesterol 113mg 37%
    Sodium 922mg 38%
    Potassium 527mg 15%
    Total Carbohydrate 25.7g 8%
    Dietary Fiber 2.7g 10%
    Sugars 2.3g
    Protein 38.8g 77%
    Vitamin A 580mcg 11%
    Vitamin B6 0.9mg 44%
    Vitamin B12 0.8mcg 13%
    Vitamin C 2mg 3%
    Vitamin E 0mcg 2%
    Calcium 192mg 19%
    Iron 2mg 11%

    detailed view...

    how is this calculated?

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