Wednesday, August 6, 2014

Chicken in the Chips

Spent most of the day getting bills set up in online banking in our new bank account. What a hassle, but easier than righting a check every month. I'm pretty brain dead, tho.
Made this easy recipe from one of my favorite recipe books - 40th Anniversary Recipe Collection from Pace Picante Sauce, A Treasury of Tex-Mex Cooking, 1987 - called Chicken In The Chips - "A hearty, family-pleasing casserole. For quick convenience, streamline preparation with fully-cooked chicken or turkey from the deli department."
Original ingredients are:
2 to 2-1/2 cups diced cooked chicken or turkey
1 can (10-1/2 ounces) condensed cream of chicken soup
1/2 cup dairy sour cream
1/4 cup Pace picante sauce
2 cups (8 ounces) shredded monterey jack cheese
2 cups corn chips

I did not have all the ingredients so I substituted. Plus, I wanted leftovers so I doubled the recipe. 
Here's my version:
3 large chicken breast halves, chopped (raw)
2 Tablespoons of Tastefully Simple Fiesta Party Dip Mix
1 can cream of chicken soup
1 can Fiesta Nacho Cheese Soup
1 cup sour cream
1/2 cup Pace picante sauce
2 cups shredded cheddar cheese
1 canister of Pringles tortillas Nacho Cheese, lightly crushed

Preheat oven to 350 degrees.
Cook chicken with Fiesta Party Dip Mix until no longer pink.
(These pics are with my cheapo phone. The lens got steamed up. I can't find my adapter to get my camera pictures onto my computer.)
 Add in soups, sour cream and picante sauce. Mix well. 

Spoon half the mixture into lightly greased 8-1/2 x 11" baking pan. Top with 1 cup cheese and half the crushed chips. Repeat layers. Bake uncovered for 30 minutes or until hot and bubbly.

We all thought this was yummy - not low cal, but yummy. 

My favorite TV show is on tonight - Who Do You Think You Are!


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