1 (6 ounce) can chicken broth
1 (8 ounce) package cream cheese, softened
1 onion, diced
1 green bell pepper, diced
1 (4 ounce) can chopped green chile peppers
4 fluid ounces taco seasoning
2 cups shredded lettuce
2 cups shredded Cheddar cheese
4 (16 ounce) cans whole kernel corn, drained
2 cups shredded Cheddar cheese
4 tablespoons chopped fresh parsley
In a medium bowl, mix chicken broth, cream cheese, onion, green bell pepper, green chile peppers, taco seasoning, lettuce and Cheddar cheese. Mix well, cover and refrigerate for at least two hours.
Preheat oven to 375 degrees F (190 degrees C).
Bake chicken in preheated oven for 50 to 60 minutes, uncovered, or until juices run clear and chicken is cooked through.
In a blender, combine cream cheese, onion, green bell pepper, green chile peppers, taco seasoning, lettuce, cheese, corn and Cheddar cheese. Blend well and chill in refrigerator for 1 hour.
In a medium bowl, mix shredded lettuce, Cheddar cheese, whole kernel corn, shredded Cheddar cheese, parsley and taco seasoning.
Bake chicken breast in preheated oven for 40 minutes, uncovered, or until cooked through and juices run clear.