Baked Cheesy Enchilada Chicken


Baked Cheesy Enchilada Chicken

So I LOVE to use coupons! And I LOVE Progresso brand soups because they have a few that are gluten-free. Whenever I find a coupon for Progresso soup, I am sure to clip & save it. With the weather getting cooler, stores are beginning to have sales on soups. The other week Progresso soups were just $.88 each at my local HyVee store — and BONUS — I had a “buy 4, get $1 off”coupon!!! OH YEAH! I stock up on these soups and use for baking or soups of my own.

I regularly stock up on Progresso’s Cream of Mushroom and Chicken Corn Chowder, but I was delighted to find a NEW gluten-free flavored soup on the shelf: Chicken Cheese Enchilada! YUM! So I tried one recipe with it, and it turned out OK (which is why you never saw it here on my blog!).

P1030291I tried another recipe with it last night, and it was a hit! The kids said they really liked it, and I’m always looking for NEW ways to make the “same old chicken.” ENJOY!


1  2.5-3-pound bag frozen chicken breast/tenders

1 can Progresso Enchilada Cheese Chicken soup

Heat oven to 375 degrees.

Spray large baking dish with cooking spray. Arrange frozen chicken in single layer.


Then evenly dump soup over chicken.


Bake for 45-60 minutes or until chicken is no longer pink in middle.


Serve with steamed veggies, salad, and brown rice. Use extra sauce over meat/rice.