Today we are getting ready for our favorite people in the whole world to come visit.
Huh? What? Oh…uh…yeah, Grateful, you are also my favorite, and you too Sara, Rhonda, Dawn and Heather….of course Mom and Dad and you Jo Gail and….oh nevermind.
This time they are bringing 11 people. So some will stay in the casita and some will stay in the house. Our recent re-arranging will help with this. So see? My craziness does occasionally work for good.
I am going to make my Mom’s famous Chicken Monterrey for dinner. It’s awesome and it serves a large group easily. So I thought you’d like to have the recipe. I am telling you, try it. You’ll like it.
(I’ll post a single sized recipe in it’s completeness at the end of the photos)
This recipe is so easy!
First you get one of your daughters to steam some brown rice for you.
You set out the cheeses so they will get to room temperature. In this heat it takes about 3 minutes.
You blend the three cheeses together
Add salt, garlic powder and green chilis
And keep blending until this is what it looks like…..
Then you add the cooked, chopped chicken that a daughter prepared last night.
Add the brown rice (in the spirit of complete honesty, Mom uses white rice)
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.
Just cut ‘em up into chunks. It adds a wonderful color to the finished product.
We’re almost finished….Mmmmm it smells so yummy!
Last you stir in some cream soup. I hope your shoulder isn’t bothering you like mine is because this takes some real muscle!
Find another daughter to dig out the casserole dish that is in the back of the cabinet.
Simply spoon it into the dish.
Put it into your new fridge until your guests get hungry and then just pop it in the oven with some crushed corn chips on the top.
The recipe I showed you is doubled. Then I made another doubled recipe ‘cuz we are serving about 22 people and it’s just that good. It freezes well, so I always double it anyway 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.