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Chicken Acapulco
Chicken Acapulco

Chicken Acapulco

1 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 chicken breasts*
3 tablespoons margarine or butter
4 tablespoons flour
1 cup sour cream
1 can (10 & 3/4 oz) cream of mushroom or cream of chicken soup
1 can (4 oz.) diced green chilies
1/4 teaspoon onion powder
2 cups Kraft Shredded Monterey Jack Cheese
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Let's Make It
1
Cut chicken breasts into strips and cook thoroughly and then put into 9x12 casserole dish.
2
In medium saucepan, melt margarine on low - medium heat. Add flour gradually. Mix until smooth. (*note: if the flour/margarine mixture starts getting too dry, just add a little more margarine so that the mixture will be balanced and smooth. Same goes for adding more flour if the mixture is too wet---you don't want it too dry and you don't want it too wet)
3
Add sour cream and cook until just starting to bubble. Add soup, chilies, and onion powder. Blend well. Pour over cooked chicken.
4
Bake at 350°F for 30 minutes. Add cheese and bake until melted. Serve over bed of white rice.
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