4 boneless, skinless chicken breasts
2 (10 oz.) cans of cream of chicken soup
1 (4oz) can diced green chillies
8 oz. shredded mozzarella
2 cups sour cream
Melt butter in pan, cook chicken until done. Mix soup, sour cream , chilies and half of the cheese in large baking dish. Add cooked meat and butter. Cover with sauce and cook at 375 until bubbly, top with remaining cheese.
Serve over brown rice or quinoa
I also think this would be good to add one cup of cooked oat groats to the sauce for some sneak nutrition.
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