Cheesy Mexican Chicken

By Anonymous -
I can't remember where I got this recipe from. I think I had found several like it on the web and sort of adapted them. It's a lovely, easy, warming meal that can be thrown together in no time. I've put the approximate amounts I use for just the two of us - for 3 people, you could probably get away with just bulking up the sauce with more chicken and veg, but definitely double everything for four.

2 boneless, skinless chicken breasts, diced
1 can of cream of chicken soup
1 packet of taco seasoning*
2 cups of grated sharp cheddar cheese
1 pepper (I use red or green, depending on what I have), chopped
1/2 cup frozen corn
roughly broken taco shells or tortilla chips

*Admittedly, with the cream of chicken soup and taco seasoning and cheese and tortilla chips, it can get a bit salty, so if you're watching your sodium levels, you can get the same effect by making your own seasoning with paprika, cumin, ground coriander and crushed chillies.

Preheat the oven to 325F / 170C.

Heat a bit of oil in a saucepan over medium heat and add the chicken and pepper. When the chicken is sealed, stir in the cream of chicken soup and taco seasoning. Allow it to warm to almost a simmer and then add half the cheese. Once the cheese is melted in, add the frozen corn and bring it to a simmer.

Transfer the chicken and sauce to a casserole dish and cover with the broken taco shells. Bake it in the oven for 20 minutes and then add the remaining cheese to the top. Put it back in the oven for another 10 minutes or until the cheese is melted and the sauce is bubbling around the sides.

Serve with rice and a salad.

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