santa fe chicken
I should probably call this "Santa Faux Chicken" because it's not spicy, but it is very flavorful. It made a wonderful soup for lunch and a great casserole for dinner, with a side salad. Give it a try...remember, you can always add some "kick" if you like it hot :)
** If you're interested, this could be put into a crock-pot and simmered on low for a few hours with no problem**
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yield
6 - 8 hungry folks
prep time
1 Hr
cook time
30 Min
method
Stove Top
Ingredients For santa fe chicken
-
1 lgstock pot
How To Make santa fe chicken
-
12 lb Grilled Chicken breast, diced
1 can Cream of Chicken soup
1 cup Sour Cream (extra 1/2 cup doesn’t hurt)
1 envl Taco Seasoning Mix
1 can Diced Tomatoes
1 can Black Beans, rinsed
1 can Baby corn (like for stir fry OR 1 cup corn frozen sweet kernels)
1 cup Water, as needed
1 cup Pepper Stir-Fry Mix (sliced sweet peppers & onions, frozen) -
2In a large saucepan or stockpot, combine the soup, sour cream, and taco mix. Add in all remaining ingredients except water.
Stir well. -
3Add water until mixture is thin as you like it for soup.
Heat through. -
4Either serve as a soup with crusty bread or tortilla chips, or use for casserole:
Pour prepared “soup” over crushed tortilla chips or prepared rice that you’ve spread over the bottom of a baking dish.
Top with 1 1/2 cups shredded cheese.
Bake @ 400 for 40 minutes or until cheese is gooey and browning.
Makes 3 8”x8”x1.5” casseroles.
Freezes well; simply thaw & bake. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Santa Fe Chicken:
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