Y’all are going to LOVE this recipe! I make it whenever there’s a new mom, or a sick friend or a neighbor that just needs a friend.
It’s called Chicken Monterrey and it is YUMMO!
This recipe is so easy! I am telling you, try it. You’ll like it.
You start with some cooked brown rice. We use a steamer because it makes the rice turn out perfect every time.
Add salt, garlic powder and green chiles
I know the last two pictures are blurry, but I decided to put them here anyway. Don’t they look a little like the angels are smiling down on this recipe? I thought it expressed how much I love it.
Next chop up the tomatoes. These tomatoes are so gorgeous. They make me want to eat them, and I don’t like tomatoes.
Last you stir in some cream soup. I hope your shoulder isn’t bothering you like mine is because this takes some real muscle!
The recipe I showed you is doubled. Then I made another doubled recipe so we can eat some, freeze some and take some to a new mom. It freezes well, so I always double it and put it in the freezer in a ziploc bag. I will serve it tonight with sliced avacado, more corn chips and a green salad.
1/2 c cottage cheese
3 oz cream cheese (room temp)
1/2 c sour cream
1 tsp salt
1/2 tsp garlic powder
4 oz chopped green chilis
3 c cooked chicken (cut up)
3 c cooked rice (mom cooks it in chicken broth; I steam it)
1 c monterrey jack cheese, grated
2 tomatoes, chopped
10 oz cream of chicken soup
3/4 c crushed corn chips
Blend cottage cheese, cream cheese and sour cream until smooth. Blend in salt, garlic powder and green chilis. Add chicken, rice, cheese, tomatoes and soup. Pour into a shallow 2 qt baking dish. Top with crushed corn chips and bake in 325 oven for 25 minutes uncovered.
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