Creamy Mexican Chicken Dip

2 cans condensed cream of chicken soup (I used homemade, see notes)
1 cup shredded cheese
1 10-oz can of diced tomatoes and green chiles (Rotel)
chopped or shredded chicken

Preheat oven to 375 degrees.
Stir all ingredients together in 2-quart baking dish.
Bake for 20-25 minutes.
Serve hot over rice or with tortilla chips.

  • It's not very often that I have any cans of condensed soups on hand so I typically just whip some up as needed. On this particular day I had recently skimmed over this recipe and went from there. I ended up with about 4 cups of the homemade cream of chicken. Here is another good source for cream of soup recipes.
  • I used a heaping cup of shredded cheddar cheese but another great option would be the zesty mexican cheese. You can always add a little zest of your own by tossing a few pinches of taco seasoning in with the cheese.
  • For the chicken I just grabbed a large chicken breast from the freezer, thawed it, seasoned it with homemade taco seasoning, baked it and chopped it up. This dip is a great way to use up your leftover meats. Any shredded chicken or pork, even cooked ground beef or Italian sausage would be great!
  • Oh, and if you make this dip and find a way to photograph it to make it look at all appetizing...hook me up with a better photo, would ya? Just trust me when I tell you that this really does taste better than it looks! ;)  ENJOY!

No comments:

Post a Comment