Big Santa Fe Chicken Bake
Here's an easy chicken recipe that's super simple to make, baked in one pan, and prepped in just 10 minutes. Big Santa Fe Chicken Bake is the perfect easy dinner idea for any crazy weeknight. This is a great chicken breast recipe, but chicken thighs work just great, too.
Servings: 8 servings
Chef Alli
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Ingredients
- 6 oz. pkg. Stove Top Stuffing Cornbread may substitute any flavor of Stove Top Stuffing
- 2 cups chopped cooked chicken breast (may substitute chopped, cooked chicken thighs)
- 2 - 10 oz. cans diced tomatoes and green chilies drained
- 10.5 oz. can Campbell's Cream of Chicken Soup
- 14 oz. can cream style corn
- 1 cup sour cream
- 1 tsp. ground cumin
- 1/2 cup shredded Colby Jack or cheddar cheese
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, gently mix together all the ingredients except the shredded cheese; combine well.
- Spread the prepared mixture into a greased 11x7 baking dish; cover with foil.
- Bake the casserole for 30 minutes, then remove the foil and sprinkle with cheese. Bake, uncovered, for an additional 10 minutes; let the casserole rest for 5 minutes before serving.
- Serve with salsa, sour cream, and chopped cilantro, if desired.
Nutrition
Calories: 389kcalCarbohydrates: 23gProtein: 8gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gCholesterol: 25mgSodium: 577mgPotassium: 351mgFiber: 4gSugar: 5gVitamin A: 494IUVitamin C: 7mgCalcium: 134mgIron: 2mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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