It reminds me of my favorite recipe for cheddar broccoli soup. I used extra sharp Tillamook cheddar cheese for lots of cheesy flavor. This is a perfect dish for busy weekdays because ingredients can be prepped ahead, assembled in the morning before work, then popped into the oven for a quick 30 minute heat through while you set the table and make a salad.
This casserole is de-licious and will be something that I make again and again. Adding chicken was wonderful, but it can be left out if you prefer. This would be a great side with baked ham (thinking ahead to Easter here). You could easily half the recipe if you want a smaller amount.
INGREDIENTS
- 1 4 oz can chopped green chilis I prefer Old El Paso
- 1 8 oz package cream cheese softened
- 1 cup monterey jack cheese shredded
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp pepper
- 1/4 tsp salt
- 3-4 Boneless skinless chicken breasts trimmed
INSTRUCTIONS
- First, Heat the oven to 375F.
- Then, In a medium bowl, mix the cream cheese, garlic powder, cumin, salt and pepper until combined. Then stir in the green chilis and stir until evenly mixed.
- And then, Lay the chicken breasts flat in a baking dish. Cover the chicken breasts with the green chili mixture. Then top with the monterey jack cheese.
- Bake on the middle rack for 35-45 minutes or until chicken is cooked through and the juices run clear.
- Serve hot over sautéed spinach or cauliflower rice. Enjoy!
