Howdy y'all!
Slightly back logged thanks to my work hours and not having my crockpot to supsodze those hours!
Here is actual a new to us recipe my MiL tried out on us from the Ultimate Southern Living Cookbook!
Chicken Chile Casserole
Ingredients
8 skinless chicken breasts
1/2 teaspoon of salt
1/2 teaspoon pepper
1 8 oz package or shredded mozzarella
1 4 oz can of sliced mushrooms
1 10.5 oz can of cream of chicken soup, undiluted
2 tomatoes, peeled and diced
1 4.5 can chopped green chilies
6 cups cooked rice
Method:
Sprinkle chicken with salt and pepper;
Place on a lightly greased 11X7 baking dish.
1/2 teaspoon pepper
1 8 oz package or shredded mozzarella
1 4 oz can of sliced mushrooms
1 10.5 oz can of cream of chicken soup, undiluted
2 tomatoes, peeled and diced
1 4.5 can chopped green chilies
6 cups cooked rice
Method:
Sprinkle chicken with salt and pepper;
Place on a lightly greased 11X7 baking dish.
Combine the cheese and next 3 ingredients; pour over chicken. Sprinkle with chilies. Bake, uncovered, at 350 degrees for 35 - 45 minutes. Serve over rice.
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| My last bite over rice! It was so good, I forgot to take a picture. |
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| I would add onions to this, but BROTHER doesn't like them so MiL doesn't add them either. |
This dish was a super easy throw together plus it was really yummy! While I really need to take some time to leasrn to make and "uncanned" version of cream of chicken, this dish makes sense to use the precanned version for ease and convince. It literally takes about 7 minutes to put everything together in the backing dish and then you just gotta back this.
Make this for your busy weekday evenings y'all!
Until the next meal...Cook It UP!
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