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Sombrero Chicken and Egg Casserole
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Sombrero Chicken and Egg Casserole

1 Hour
1 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
10 large eggs, beaten
1 1/2 cups milk
1 pkg (6 oz.) OSCAR MAYER Louis Rich Southwestern Chicken Strips, cut into small pieces
1 can (4 oz.) diced green chilies, drained
1 cup KRAFT shredded Monterey Jack cheese
1/2 tsp salt
1/2 tsp pepper
4 slices white bread, toasted and cubed
Topping:
8 slices OSCAR MAYER Bacon, fried and crumbled
1/2 cup KRAFT Shredded Cheddar Cheese
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Let's Make It
1
Combine beaten eggs, milk, small chicken pieces, drained chilies, Monterey Jack cheese, salt, pepper, and toasted cubed bread in a bowl. Stir until mixed together.
2
Grease a 9 by 13 inch glass pan. Pour ingredients into pan and bake at 350 degrees F for 30 to 40 minutes, or until center is set.
3
Remove from oven and sprinkle with fried crumbled bacon and cheddar cheese. Return to oven. Bake for an additional 5 or 10 minutes. Remove from oven and cool for 5 minutes. Cut into squares.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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