In cupcake shape, all the tastes of strawberry shortcake! can be even simpler if preparations are made the day before the event. Up to an hour before serving, the finished, constructed cupcakes can be kept in the refrigerator.
| Prep Time: | 15 mins |
| Additional Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup frozen whole kernel corn, thawed
- 12 (6 inch) corn tortillas, cut into strips
- 3 cups Tyson® Grilled & Ready® Frozen Fajita Chicken Breast Strips
- 1 cup shredded Mexican cheese blend
Instructions
- Preheat oven to 350 degrees F. In a medium bowl combine soup, undrained tomatoes, and corn; set aside.
- Sprinkle one-third of tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Spread half of the Grilled & Ready® Fajita Chicken Strips over tortilla strips; spoon half of the soup mixture on top. Repeat layers, ending with a layer of tortilla strips.
- Bake, covered, 40 minutes or until bubbly around the edges. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Let stand 10 minutes before serving.
- Sprinkle with sliced ripe black olives and¿or sliced green onions and serve with sour cream.
Nutrition Facts
| Calories | 306 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 6 g |
| Sodium | 850 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Had to substitute a few things but it was really good. Decided to double the recipe since I have a big family. Will definitely come back to this recipe for dinner another night.
This recipe is really bland. I won’t make it again
I added a can of Rotel instead of the diced tomatoes and added about a teaspoon of cumin and garlic salt to the soup mixture. Topped with diced avocados and a dash of taco sauce,.
I added a can of enchilada sauce, it was great!!
Yummy overall, but more a soup than a casserole. I had loads of chicken left over from a fiesta birthday party as a substitution. I’ll probably use more tortillas if I make it again, and add olives and green chiles with the cheese after taking off the foil.
This meal was delicious. I made a few adaptations to it though. Instead of the frozen fajita chicken, I used chicken tenderloins, seasoned them to my liking, and cut them up. I also added chopped onions and bell peppers to the soup mix for a little more flavor. I took another user’s suggestion and used corn chips instead of corn tortillas. The crunch was great.
Great recipe family enjoyed it . I did make a substitution and added a can of mild green chilies instead of corn giving it a little kick.
I used Rotel tomatoes to make sure it had a Mexican flavor. I had to increase the baking time because the frozen chicken wasn’t warm. BUT I will definitely make this again! So yummy!
Loved it! Only difference was I used canned corn and diced tomatoes with green chiles for a little kick and tortilla chips for a crunch! Sooo yummy!
To give it more southwestern flavor, I add green chiles or jalepenos and sprinkle with chipotle chili pepper, and sometimes throw in black beans. Have also used crushed corn chips instead of corn tortillas. Can also add guacamole and sour cream after cooking, and it’s good wrapped up in a flour tortilla. Here at 6000ft elevation, I increase the temperature to at least 375.
Expected a Hispanic taste, but this tasted just like “Kings Ranch Chicken” with the addition of corn. I doubled the “Soup Mixture” and used 1 can of diced tomatoes and 1 can of Rotel. I also had to increase the cooking temp. to 375. All in all, tasted great and easy to make.