Mexican Bolo Chicken Bake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 large boneless chicken breasts
• 1 large onion, diced
• 1 cup chunky salsa (med. or mild flavored)
• 1 (10 ounce) can ro-tel diced tomatoes with mild green chilies
• 1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) box uncooked long grain rice
• 1 cup shredded kraft mexican blend cheese
• 1/2 cup seasoned bread crumbs

Recipe

• 1 preheat oven to 375°.
• 2 place chicken breasts in a 9x13 glass baking dish that has been spray with a nonstick spray.
• 3 if using large chicken breasts i bake the chicken for 15 to 20 minutes turning once, before adding the other ingredients, or you can slice the chicken breasts in half diagonally and not need to pre-cook them.
• 4 cover chicken breast with the diced onions.
• 5 next mix soup, salsa, tomato sauce, ro-tel tomatoes, corn, & rice and pour over the onions.
• 6 next sprinkle with the cheese and then the bread crumbs & bake for 1 hour or until hot and bubbly.
• 7 serve with sour cream, nacho chips, jalepeno slices or guacamole (on the side), or your favorite bread.
• 8 enjoy!