Best Mexican Chicken Paula And Jamie Deen Recipes

Mexican Chicken - Paula and Jamie Deen image

Provided by Nikki Kate

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cheddar cheese soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 ounce) can tomatoes (can use Ro-Tel tomatoes)
4 cups leftover cooked chicken
1 (11 1/2 ounce) package flour tortillas
2 cups shredded cheddar cheese

Steps:

Preheat the oven to 350 degrees F. Spray a 13 by 9-inch pan with the cooking spray.
In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas.
Sprinkle the cheese over the casserole and bake for 30 minutes.
Enjoy!

Nutrition Facts : Calories 476.8, Fat 24.8, SaturatedFat 11.1, Cholesterol 94, Sodium 1269.1, Carbohydrate 31.1, Fiber 2, Sugar 2.9, Protein 31.4

Gazpacho from Jamie Deen image

Provided by Jane from Ohio

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs tomatoes, roughly chopped
1 English cucumber, peeled and roughly chopped
1 garlic clove, peeled and roughly chopped
1 orange bell pepper, seeded and roughly chopped
1 medium shallot, peeled and roughly chopped
1 pinch kosher salt
1 pinch pepper
1/3 cup extra virgin olive oil
2 tablespoons sherry wine vinegar

Steps:

Add tomatoes, cucumbers, garlic, bell pepper and shallot to a large bowl
toss together with a big pinch of salt and pepper.
Add to blender and blend until smooth (you may have to do this in batches) I left mine with very small pieces of vegetables).
Then drizzle in the olive oil and vinegar with the blender running.
Place back in the bowl and refrigerate for at least 1 hour for flavors to develop and soup to chill.
Ladle soup into bowls and drizzle with olive oil to serve.

Nutrition Facts : Calories 149.5, Fat 12.4, SaturatedFat 1.7, Sodium 34.2, Carbohydrate 9.5, Fiber 2.5, Sugar 5.7, Protein 1.9