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Monterey Chicken Recipe

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This recipe for Monterey Chicken, by , is from The Ellis Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virginia Vehnekamp
Added: Wednesday, August 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 to 1 1/2 lbs. boneless, skinless chicken breasts or tenders
salt & pepper
1 can cheddar cheese soup
1 cup skim milk
1/2 tsp. chili powder (or more!)
1 1/2 cups (or 1 small bag) Pepperidge Farm cornbread stuffing crumbs
1/2 stick butter or margarine, cut into pieces.

Directions:
Directions:
Preheat oven to 350 deg.
Season chicken pieces with salt & pepper and place in shallow, rectangular glass dish.
Mix soup, skim milk and chili powder in medium size bowl.
Pour over chicken.
Sprinkle stuffing crumbs over top of chicken & soup mixture.
Dot with pieces of butter or margarine.
Bake uncovered at 350 deg. for 40 minutes for chicken tenders orr 1 hour for chicken breasts.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
50 minutes total for tenders, 1 hr & 10 min. for breasts..
Personal Notes:
Personal Notes:
My family has enjoyed this for many years, and the kids took the recipe with them when they started their own homes. If you like it really spicy, use more chili powder! Enjoy.

 

 

 

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