Chili Chicken

13 Feb

Four medium boneless, skinless chicken breasts (or eight b/s thighs)
1 can chili with beans
1 can diced or stewed tomatoes
1 cup (or more!) shredded cheese
Italian seasoning
Salt & pepper

Place chicken in an ungreased baking dish. Top with tomatoes. Season to taste with italian seasonings, salt and pepper. Bake, uncovered, at 350 degrees for 50 minutes.

Remove from oven and carefully drain off the majority of the liquid using a spoon or ladel (this is what I do, anyway, it doesn’t hurt anything to leave the liquid in). Spoon chili over each chicken breast and return to the oven for 10 more minutes. Remove from oven, top with cheese, and return to oven for five more minutes.

Recommended served with rice.


2 Responses to “Chili Chicken”

  1. Jeanette February 22, 2008 at 2:40 pm #

    That sounds really good. I am going to make it this weekend!


  1. Article: Menu Planning « World Famous Nosh - February 24, 2008

    […] – I have a recipe for this that I will post soon) with refried beans and spanish rice Tuesday: Chili Chicken with potatoes au gratin and green beans Wednesday: Soup and sandwiches Thursday: Baked Ziti with […]

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