Categories: Casseroles, Chicken, Mexican, Poultry

Ingredients

• 3 pounds boneless, skinless chicken breast
• 1/2 onion diced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon ground cumin
• 1 large clove garlic diced
• 2 teaspoons poultry seasoning
• 1 14 ounce can Rotel tomatoes, drained
• 2 cups shredded cheese
• 4 ounces cream cheese (or more) diced
• 1 cup sour cream
• 1 cup water

Directions

1. TIP: You can use a Mexican seasoning called “Adobo”, if you do eliminate the cumin, oregano and poultry seasoning; use 2 teaspoons of the Adobo. I also did not think that the one can of Rotel was enough so I added additional Petite Diced Tomatoes and some diced green chilies. Also, I did not think that 4 ounces cream cheese was enough so I threw in the whole 8 ounce block.

2. Pre-heat oven to 350 degrees.

3. In a deep, covered skillet, simmer chicken breasts and onion in 1 cup water with salt, pepper, garlic, cumin, poultry seasoning, oregano (or Adobo).

4. Simmer covered, until chicken is no longer pink, about 20-30 minutes.

5. remove chicken from water, let it cool for 10 minutes and then cut into 1/2 inch cubes.

6. Place the diced chicken on the bottom of a baking dish you’ve sprayed with nonstick cooking spray, cover with the Rotel (and extra tomatoes, chilies).

7. Add a layer of shredded cheese, followed by a layer of cream cheese and a layer of sour cream.

8. Top with the remaining shredded cheese.

9. Bake for at least 15 minutes or until cheese has thoroughly melted and ingredients combine.

Email to a friend | Print this recipe | Back