Post by luvz2cook on Apr 23, 2015 23:01:51 GMT
Now when you start reading all of the ingredients don't get discouraged. I know it sounds like a concoction but all of the flavors actually work very well together. To my complete surprise two of my boys that don't like mushrooms ate their entire dinner the night I made this.
Jalapeno Chicken Casserole
1.25 lbs. Chicken breasts or tenderloins, skinnless and boneless
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 8 oz. pkg. colby jack cheese
1/2 c. chopped fresh mushrooms
1 can cream of mushroom soup (I used Progresso as it is gluten free)
1 16 oz. can of crushed tomatoes (I used tomatoes I had canned from last year)
1/3 c. jalapenos, chopped (I used them from a jar)
6 c. hot cooked rice
In a greased 11x7 inch baking dish, place the chicken and sprinkle the spices on top of the chicken. Bake for about 20 minutes on 350 degrees. Combine the cheese and the rest of the ingredients except the jalapenos and rice. Pour over the chicken, then sprinkle the jalapenos on top. Bake uncovered for 20-30 minutes. Serve over rice. Enjoy!
Jalapeno Chicken Casserole
1.25 lbs. Chicken breasts or tenderloins, skinnless and boneless
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 8 oz. pkg. colby jack cheese
1/2 c. chopped fresh mushrooms
1 can cream of mushroom soup (I used Progresso as it is gluten free)
1 16 oz. can of crushed tomatoes (I used tomatoes I had canned from last year)
1/3 c. jalapenos, chopped (I used them from a jar)
6 c. hot cooked rice
In a greased 11x7 inch baking dish, place the chicken and sprinkle the spices on top of the chicken. Bake for about 20 minutes on 350 degrees. Combine the cheese and the rest of the ingredients except the jalapenos and rice. Pour over the chicken, then sprinkle the jalapenos on top. Bake uncovered for 20-30 minutes. Serve over rice. Enjoy!