CHICKEN CASSEROLE
3 pounds boneless, skinless chicken breast 1/4 red onion, diced 1 teaspoon salt 1 teaspoon pepper 2 teaspoons garlic salt 2 teaspoons poultry or Adobo seasoning (see Cook's note) 14 ounce can diced tomatoes with green chilies, drained 2 cups shredded cheddar cheese 3 ounces cream cheese 1 cup sour cream Cook's note: Adobo seasoning is a traditional Mexican spice mixture that includes onion powder, cumin, dried oregano and pepper and can typically be found in the international aisle of many grocery stores. If you can't find it, poultry seasoning will work well. In a deep, covered skillet, simmer chicken breasts and onion in 1 cup water with salt, pepper, garlic salt, and poultry (or Adobo) seasoning. Cook until chicken is no longer pink, let it cool for 10 minutes, and then cut into 1/2-inch cubes. Place the chicken mixture on the bottom of a baking dish you've sprayed with nonstick cooking spray, cover with the tomatoes, chilies, a thin layer of cheddar cheese, followed by a layer of cream cheese, and finally a layer of sour cream. Top with the remaining cheddar cheese. Bake at 350 degrees for at least 15 minutes or until cheese has thoroughly melted and ingredients combine. HAPPY NEW YEAR FROM THE LR --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
