Chicken Monterrey

At The Point
5 Comments

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.


You set out the cheeses so they will get to room temperature.


You blend the three cheeses together

Add salt, garlic powder and green chiles


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

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 a child 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 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.

Chicken Monterrey

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.

Enjoy!

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5 Comments

  1. No sick mums around, but I’m definitely gonna make this next week for ourselves. I’m on a ‘use what’s in’ drive, and am only buying weekly essentials (I have SO much food stored in the cupboards in the freezers… Wheeesh, you wouldn’t believe it :O ), but all I need to get for this recipe is the cottage cheese.

    Perfect!

  2. Hmmm… I am not so sure about the green chilis. They might be a little spicy for a nursing mother. OK, they would be a little spicy for me anytime cause I am a wimp like that. 🙂 Oh, but if I ditched those I would LOVE all the cheesy goodness in this! 🙂 Thanks for sharing!!

    1. Hi Lindsay! I want to encourage you to try it with the green chiles. I am a major wimp about spicy stuff and can rarely tolerate even a slight bit of salsa at a Mexican restaurant. But this is not spicy at all and the green chiles add a really nice flavor.

      Let me know! Lisa~

  3. You know what? I think I’ll make this dish as my “bird” dish for Thanksgiving. None of us like turkey, any way, and we make our stuffing separate from the bird …. sound like a winner all the way ’round.

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