Chicken Taco By: Kimberly V.
My daughter Kaitlyn has Cystic Fibrosis. She was also diagnosed with CF-related diabetes. She is an amazing young lady who inspires all who know her. She doesn't let CF rule her life. She is an incredible gymnast, honor roll student, volunteers her time in different charitable organizations including CF and is always there for her friends. Every year since her diagnosis 16 years ago, we have raised both funding and awareness. Kaitlyn also loves this recipe, not only does it taste good but a great calorie boost too.
- 3 skinless chicken breasts
- 2 c tortilla chips
- 10 oz cream of mushroom soup
- 10 oz cream of chicken
- 10 oz Ro-tel tomatoes
- 1/2 c milk
- 1 c shredded cheese
- 1/2 small white onion
- Add All Ingredients
Cut chicken into small chunks and sauté until done.
Cut the onion in half and cut one half into small chunks.
In a sauce pan, bring to a boil the onion, milk, tomatoes, and both soups, stirring so that it doesn't burn.
Mix the cooked chicken, saucepan ingredients and a small handful of cheese into a casserole dish.
Sprinkle crushed tortilla chips on top of mixture.
Put remaining cheese on top of chips and cook at 350 degrees in oven for 30 minutes (the top will be golden brown when done).
Let set for 5 minutes and enjoy. Best served with homemade Spanish rice.
- Servings: 6
Amount per serving:
- Calories: 366
- Fat: 18 g
- Sodium: 1242 mg
- Protein: 23 g
- Calcium: 214 mg
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