Fiesta Nacho Chicken Bake

The recipe Fiesta Nacho Chicken Bake can be made in roughly 45 minutes. This recipe makes 6 servings with 875 calories, 33g of protein, and 45g of fat each. For $1.78 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 7512 people found this recipe to be flavorful and satisfying. It works well as an affordable hor d'oeuvre. It is brought to you by Inside BruCrew Life. A mixture of biscuits, cheese soup, cooked chicken, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 95%, this dish is awesome. Similar recipes include Chicken Nacho Bake, Fiesta Nacho Cheese Beef & Potatoes, and Chicken Nacho Bake Made Over.

Servings: 6

 

Ingredients:

2 cans refrigerated biscuits (7.5 oz each can)

1 can tomatoes and green chilies, drained (10 oz.)

1 1/2 cups cheddar cheese, divided

1 can condensed Fiesta Nacho Cheese Soup (Campbells 10 3/4 oz.)

2 1/2 cups cubed cooked chicken

1/2 cup milk

Equipment:

bowl

baking pan

whisk

Cooking instruction summary:

Stir together the chicken, 1 cup shredded cheese, and tomatoes in one bowl. Whisk together the soup and milk in another bowl, then stir into the chicken mixture.Spray an 8x8 baking dish with non stick spray, then pour the mixture into the dish. Bake at 375 degrees for 20-25 minutes.Quarter each biscuit and drop over the top of the hot mixture. Sprinkle with the remaining cheese and bake another 15-20 minutes. Season with pepper if desired and serve immediately. Serves 5-6.

 

Step by step:


1. Stir together the chicken, 1 cup shredded cheese, and tomatoes in one bowl.

2. Whisk together the soup and milk in another bowl, then stir into the chicken mixture.Spray an 8x8 baking dish with non stick spray, then pour the mixture into the dish.

3. Bake at 375 degrees for 20-25 minutes.Quarter each biscuit and drop over the top of the hot mixture. Sprinkle with the remaining cheese and bake another 15-20 minutes. Season with pepper if desired and serve immediately.

4. Serves 5-6.


Nutrition Information:

Quickview
841k Calories
33g Protein
41g Total Fat
83g Carbs
27% Health Score
Limit These
Calories
841k
42%

Fat
41g
64%

  Saturated Fat
12g
75%

Carbohydrates
83g
28%

  Sugar
9g
10%

Cholesterol
79mg
26%

Sodium
2006mg
87%

Get Enough Of These
Protein
33g
67%

Phosphorus
951mg
95%

Selenium
48µg
69%

Vitamin B3
10mg
52%

Vitamin B1
0.75mg
50%

Vitamin B2
0.7mg
41%

Iron
6mg
37%

Manganese
0.7mg
35%

Calcium
341mg
34%

Folate
122µg
31%

Potassium
900mg
26%

Vitamin B6
0.41mg
21%

Vitamin E
2mg
18%

Zinc
2mg
18%

Magnesium
57mg
14%

Vitamin B5
1mg
14%

Fiber
3g
13%

Copper
0.26mg
13%

Vitamin A
648IU
13%

Vitamin B12
0.71µg
12%

Vitamin K
9µg
9%

Vitamin C
4mg
5%

Vitamin D
0.43µg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Marshmallow Reeses Blonde Brownies

Inside BruCrew Life

Blueberry Lemon Cake

Taste of Home

White Chocolate Cherry Cookies

The Hungry House Wife

Chocolate Chip Banana Bread In A Jar

The Baker Chick

Roasted Beet Risotto

Love and Olive Oil